Saturday, August 1, 2009

[indonesian beachcomber]

1 oz Batavia Arrack
3/4 oz Luxardo Maraschino Liqueur
3/4 oz Dolin Dry Vermouth
1/4 oz Galliano
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.

On Monday night, Andrea and I ventured down to Drink in Boston. We found a pair of seats at the ice bar across from some of the bodacious broads of Boston LUPEC. And tending the big ice block in the middle was Misty Kalkofen. When I asked her what she had been making lately that I might like, she mentioned this drink and I was sold upon hearing Batavia Arrack as part of the ingredients list. The drink was spicy from the Arrack but muted from the Maraschino's sweetness. The botanicals from the vermouth, Galliano, and bitters blent in with the spicy Arrack notes quite well.

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