1 oz Michter's Rye Whiskey 1/2 oz Campari 1/2 oz Aperol 1/2 oz Carpano Antica Sweet Vermouth 1/2 oz Punt e Mes 3 dash Mole Bitters
Stir with ice and strain into a rocks glass filled with fresh ice cubes. Garnish with an orange twist and a pair of short straws.
For my second cocktail at Craigie on Main, Ted wanted to make me his new variation on the rye-Negroni drink, the 1794, and was looking for a critique. In the 1795, he split the Campari with an equal part of the softer amaro, Aperol, and spiced up the sweet vermouth with an equal part of Punt e Mes; the latter addition of the Punt e Mes added some notes that worked rather well with the Campari. In the end, the drink was not as sharp as the 1794 but just as delightful. Surprisingly, the Michter's rye was a bit overwhelmed in this drink. Perhaps a single malt Scotch would be more distinctive in the mix; moreover, the smoky notes might work well with some of Campari's sharper notes.
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!