1/4 Canadian Club Whiskey (3/4 oz, equal parts Eagle Rare Bourbon + Midnight Moon) 1/4 Dry Vermouth (3/4 oz Noilly Prat) 1/4 Caloric Punch (3/4 oz homemade Swedish Punsch) 1/4 Yellow Chartreuse (3/4 oz)
Stir with ice and strain into a cocktail glass.
On Tuesday night, Andrea desired a whiskey-based nightcap, so I found the Van Dieman in the pages of the Café Royal Cocktail Book. I am not sure if the unique spelling of this drink's name was intentional or a misspelled reference to Van Diemen's Land, now Tasmania, where British convicts were once sent. Since we lacked Canadian whiskey, I simulated the lighter style with a Bourbon diluted with Midnight Moon un-aged corn whiskey. Andrea's reaction after her first sip of the Van Dieman was, "sweet, vanilla-y with an herbal aftertaste." The vanilla notes were most likely a combination of the barrel aging of both the Bourbon and the Punsch's Appleton VX. Dilution of the Bourbon was probably not that necessary as it ended up playing a diminutive role in the final balance. The dominant flavors were the Swedish Punsch and yellow Chartreuse which paired up rather well; moreover, they donated a lot of spice at the end of the swallow especially from the Punsch's Batavia Arrack.
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.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!