1 1/2 oz Berkshire Mountain Distillers' Ragged Mountain Rum 3/4 oz Bianco Vermouth 3/4 oz Cocchi Americano 1 dash Housemade Wormwood Citrus Bitters
Stir with ice and strain into a rocks glass. Garnish with a lemon twist.
Two Mondays ago, Andrea and I went to Deep Ellum after attending a reception for David Wondrich at Drink to celebrate his new book Punch: the Delights (and Dangers) of the Flowing Bowl. While one of the three punches at the event was rum based, I evidently was not tired of the spirit for I asked bartender Jen Salucci to make me the Great Barrington off of their menu. The drink was named after the town in western Massachusetts where Berkshire Mountain Distillers is located. On the nose, the Great Barrington started the drink's citrus wave with a lemon oil aroma. The citrus notes continued in the slightly sweet sip from the bianco vermouth and Cocchi Americano, and the swallow had a nice bitter finish with a rum aftertaste.
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!