A cocktail from the 1920s named after some sketchy surgical practices. Happily, there's nothing sketchy about the cocktail itself. Gin and fresh orange juice are enhanced with a splash of grenadine and absinthe to make a juicy, easy to drink but interesting cocktail.
Even though they're small amounts, using good grenadine (make your own with equal parts pomegranate juice and sugar with a dash of pomegranate molasses) and absinthe make a difference here. —fiveandspice
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.