2 oz Pierre Ferrand Ambre 10 Year Old Cognac 1 1/2 oz Averna 1/2 oz Pernod Absinthe 2 dash Fee's Whiskey Barrel Bitters
Stir with ice and strain into a rocks glass. Twist orange peel over the top and discard.
The last drink at Russell House Tavern during the Pernod Absinthe Boston Bar Crawl was the most elegant of the whole evening. Bartender Aaron Butler took inspiration from the Manhattan, and he used Cognac and a rich Italian bitter liqueur, Averna, to create a dark, sultry atmosphere for the Pernod Absinthe to display herself. The Vieux Italian welcomed the nose with orange oil and cinnamon notes from the twist and bitters, respectively. Cognac's heat and Averna's syrupy bitterness paired well with the absinthe especially at the end of the sip. Lastly, the cinnamon notes from the barrel-aged bitters built up with each successive swallow and complemented the anise notes of the Pernod Absinthe and the herbal complexity of the Averna.
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!