2 oz Laphroaig 10 Years Old Scotch 3/4 oz Fernet Branca 3/4 oz Punt e Mes 1/2 oz Mathilde XO Orange Liqueur
Stir with ice and strain into a rocks glass. Flame an orange peel over the top and discard.
When bartender Ted Kilpatrick asked if I had a direction for my nightcap drink, I mentioned that I had not had any whiskey drinks in a while. When I suggested rye or Bourbon, Ted asked if Scotch was fine. The drink Ted made me was entitled Scotland the Brave after the unofficial national anthem of Scotland, and the concept reminded me slightly of Russell House Tavern's Scottish Play. The cocktail's nose was orange from the twist and the peaty malt of the Scotch. On the sip, the most notable flavor combination was how well the Fernet and the Laphroaig's smokiness matched up. The Punt e Mes paired well with the Fernet, but alas, I could not detect the orange liqueur very well. When I mentioned this to Ted, he commented that the Mathilde Orange functions to soften the drink, and its flavors integrate with the Punt e Mes rather well; furthermore, the orange liqueur and Punt e Mes were transcendent components of the drink. Indeed, the Scotland the Brave did serve as a great last drink of the night.
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!