1 1/2 oz White Horse Scotch 3/4 oz Cynar 3/4 oz Guinness Simple Syrup 2 dash Fee's Whiskey Barrel Aged Bitters 1 Egg
Shake once without ice and once with. Strain into a coupe glass and garnish with grated nutmeg.
For my second drink, I asked bartender California Gold if she had any ideas for an egg white or whole egg drink. After hearing that she wanted to use a housemade Guinness Stout syrup, I was immediately intrigued. The flip also included the pairing of Scotch and Cynar which worked so well together in Russell House Tavern's Scottish Play. Indeed, in this drink, the Cynar did a similar job in balancing the Scotch and this was aided by nutmeg's spice. The egg and malty Guinness syrup provided an ideal amount of richness and smoothness to the drink, and the swallow had a pleasant combination of Guinness and Cynar 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!