The Double Standard is a lovely little sour from Derric Crothers at Boston’s Green Street. The split gin/rye base is unusual but inspired, offering the crispness of gin juxtaposed with the woody spice of rye. Aged gin would be nice here too, offering a little more of that oaky character.
At Green Street, they make their raspberry “syrup” as more of a puree than a sweet syrup, according to Frederic Yarm over at Cocktail Virgin, who first published the recipe. Made that way, the drink is quite dry and tart. It isn’t bad, but we prefer it with our standard raspberry syrup, since there is no other sweetener in the drink.
