3/4 oz Old Overholt Rye 3/4 oz Cynar 3/4 oz Yellow Chartreuse 1/2 oz Grapefruit Juice 1/4 Lemon Juice 1 dash Deep Ellum's Aromatic Bitters
Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.
The second bartender at the Bartenders on the Rise event to be honored was Evan Harrison now of Deep Ellum. I had to ask Evan how he arrived at his drink's name for I had an old neurobiology professor with the surname Peralta; however, he named the drink after the skateboarder Stacy Peralta. Evan described his drink to me as a riff on the four equal parts Last Word format, except that he veered last minute by splitting the citrus portion from pure grapefruit to grapefruit and lemon juice to add some additional crispness to the drink. I guess his dash of bitters and grapefruit twist were also minor aberrations, but worthwhile ones for the grapefruit twist did end up adding a beautiful nose to the drink that supplemented the aroma of the Cynar. The sip was full of grapefruit juice and yellow Chartreuse flavors on the front followed by Cynar bitter notes on the swallow. While it was very similar to some Last Word variants I have tasted, the Cynar definitely took the drink to new and delicious grounds.
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!