1 oz Pierre Ferrand Ambre Cognac 1 oz Grand Marnier 1 oz Noilly Prat Dry Vermouth
Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
For my second drink at Green Street, I pulled a recipe from their cocktail book (an even larger set of recipes than the 6 page big cocktail menu) and ordered the Burnt Fuselage from Derric Crothers. This equal parts recipe can be found in the 1927 Barflies and Cocktails book, and Paul Clarke did a decent job of describing its history over at the Cocktail Chronicles. The drink had a rich orange nose from the Grand Marnier; when this was combined with the fresh lemon oil, the aroma smelled very much like Derric had used an orange peel as a twist instead of lemon. The Grand Marnier provided a robust orange flavor as well, and its sweetness was partially countered by the equal part of dry vermouth; still, the balance was a bit on the sweet side for me. The Cognac donated a vanilla aftertaste which followed the vermouth and Grand Marnier spice on the swallow.
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!