2 oz Applejack 3/4 oz Bénédictine 1/2 oz Lemon Juice 1/2 oz Honey Syrup 2 dash Bitter Truth Lemon Bitters
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
On Sunday night, the Franklin Southie and LUPEC Boston teamed up to throw a birthday celebration for Bénédictine which was created 500 years ago at the Fécamp Abbey. Bénédictine graciously was donating money to one of LUPEC Boston's favorite charities, On the Rise, and providing free cocktails for the event. The drink I asked bartender Peter Cipriani to make me was the Fécamp 500. The drink was rather lemony from the aroma to the sip. Honey followed the fruit notes with the Bénédictine complexity rounding off the drink on the swallow. The Fécamp 500 was a bit drier than I expected given the ingredients, and it had a nice crispness to it to match the evening's weather.
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!