1 1/2 oz Bols Genever
1/2 oz Aperol
1/4 oz Carpano Antica Sweet Vermouth
1/4 oz Dolin Dry
1 dash Bittermens Mole Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
For my second drink at Craigie on Main, bartender Ted Gallagher suggested a variation on Milk and Honey and Little Branch's Left Hand that he created. Here, Ted swapped one malty spirit (Bourbon) for another (Genever); in addition, the variation split the sweet vermouth in the Left Hand into the classical "perfect" half dry and half sweet vermouth, and the sharper Campari was exchanged for the lighter Aperol amaro. The Perfect Hand led off with an orange peel and malty Genever aroma. The orange oil on the nose prepared the mouth for the Aperol on the front of the sip, and the drink was punctuated with Genever's botanicals and the bitter's chocolate 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!