2 oz Milagro Silver Tequila 3/4 oz Allspice Dram 3/4 oz Creme de Cacao 1/2 oz Orange Juice 1/2 oz Lemon Juice 2 dash Regan's Orange Bitters
Shake with ice and strain into a cocktail glass.
On Tuesday night after a networking event in Boston, I rendezvoused with Andrea at No. 9 Park. There, we found seats at the far end of the bar in front of bartender Ted Kilpatrick who gladly made me the Sierra Madre off of the cocktail menu. The Sierra Madre started with a tequila and citrus nose, and as the drink warmed up, it gained an allspice aroma as well. The sip had a strong tequila flavor with lingering allspice notes that continued after the tequila taste had faded; moreover, the transition between the blanco tequila and the dram's spice was rather smooth. In addition, the cacao flavors worked rather well with the citrus in a Twentieth Century sort of way.
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!