1 1/2 oz Cognac 3/4 oz Grand Marnier 1/2 oz Martini & Rossi Sweet Vermouth 1 barspoon St. Elizabeth Allspice Dram
Stir with ice and strain into a coupe glass. Garnish with an orange twist
Last night after DJing, I went up the street with Andrea to Eastern Standard for dinner and drinks. After finding seats, I asked bartender Hugh Fiore if he had any new drink recipes that he would like to showcase, and he described the ingredients for this one (still without a name). I gave him the thumbs up since grape, orange, and dram combinations have worked for my taste buds in the past, and off he went to create my drink. The nose of the drink was very orangey from the Grand Marnier and this was brightened by the twist's oils. On the sip, the drink had a sweet and rich mouthfeel which was followed with the Allspice Dram spices hitting on the swallow. Surprisingly, the clove in the dram stood out more than the allspice perhaps due to some synergistic (or canceling?) interaction with the sweet vermouth or other.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.