1/2 oz Sherry (Lustau Don Nuño Dry Oloroso) 1/2 oz Port (Ramos Pinto Ruby) 1/2 oz Curaçao (Curaçao of Curaçao) 1/2 oz Ginger Brandy (Domaine de Canton)
Stir with ice and strain into a cocktail glass. I added an orange twist to the recipe.
On Sunday night after dinner but before going to Eastern Standard's anti-Valentine's Day event, Andrea and I had a drink to pass the time. I found the Byculla in Trader Vic's 1947 Bartender's Guide and decided to give it a go. Savoy's 1930 and Boothby's 1934 both had the recipe with the former being a liqueur glass (1 oz) and the latter 1/4 jigger measures for each ingredient. I opted for adding an orange twist for orange oils always seem to complement sherry rather well; moreover, it ended up bringing out a fresh juice flavor sensation from the Curaçao. In the drink, the sherry notes appeared early in the sip, orange liqueur in the middle, and ginger at the swallow. In addition, a pleasant port-like grape flavor lingered on in the aftertaste. The Byculla Cocktail was not as gingery as I imagined it would be; perhaps the fortified wines smoothed over the its sharpness for it appeared more as a light accent. The addition of a dash of Angostura bitters to the Byculla might help to bring out a more robust and complex ginger taste, and I could easily see orange bitters adding to the citrus complexity. The drink would be a good cocktail to have with dessert and Andrea imagined it working extravagantly well with a flourless chocolate cake.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!