1 1/2 oz Eagle Rare Bourbon 1/2 oz Rothman & Winter Orchard Apricot Liqueur 1/2 oz Dolin Dry Vermouth 2 dash Bitter Truth's Jerry Thomas Decanter Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
For my second drink at the Franklin Southie's Buffalo Trace and Eagle Rare Industry Night, I chose the Purkhart's Peck while Andrea went off the menu with the Old Waldorf Astoria recipe for the Fanciulli Cocktail (2 parts Bourbon, 1 part sweet vermouth, 1 part Fernet-Branca). Purkhart is the Austrian distillery that makes Rothman & Winter Orchard Apricot as well as several other products that Haus Alpenz distributes. The drink started with an orange oil nose, and this complemented the apricot flavors in the sip rather well. The sip began with a slightly sweet fruit taste and was balanced by the spicy Bourbon's heat and the dry vermouth such that the swallow seemed rather dry. The apricot flavor lingered quite nicely throughout the sip and swallow without overpowering the drink. The Purkhart's Peck reminded me a lot of an apricot version of Joy Richard's Bourbon Belle.
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!