1/2 oz Ferreira 10 Year Tawny Port
1/2 oz Maple Syrup (1:1)
1 dash Angostura Bitters
Swirl briefly with ice and strain into a rocks glass with a large ice cube. Twist orange rind over the top and drop in drink. Quantities were eye-spied and the maple syrup might be the common 1:1 dilution made with water for pourability.
Last night I was in Kendall Square for a biotech networking night, so I decided to check out Hungry Mother around the corner afterwards. The whole place has had a face lift for the better since the Kendall Cafe days. Two things that stood out immediately about the bar are the fact that it is well stocked with everything from Vya Sweet Vermouth to Diplomatico Reserva Rum and that all of the cocktails are named as numbers.
I started with No. 43, which Duane told me was one of the more popular cocktails on their list. From the way the Angostura bitters played splendidly with the real maple syrup, I could see why. The first notes were the orange oils on the nose which were quite pleasing, and the tawny port complemented the rye and the other flavors rather well. Overall, the drink was a rather solid autumnal-ish cocktail although I could easily see it fitting all seasons.