1 1/2 oz Old Overholt Rye 1/2 oz Dolin Dry Vermouth 1/2 oz Punt e Mes 1/2 oz Luxardo Maraschino Liqueur 1 dash Bitter Truth Orange Bitters
Stir with ice and strain into a rocks glass. Flame an orange peel over the top and drop in.
After the Banks Rum at Drink on Wednesday, Andrea and I decided to get a late dinner and a nightcap at Bergamot. For a beverage, I asked bartender Paul Manzelli to make me the Le Québécois off of the cocktail menu. Kai Gagnon, Bergamot's wine director and the creator of this drink, took his inspiration from the Brooklyn and the Red Hook by combining the two in his tribute to Quebec. Le Québécois started with a burnt orange oil and rye aroma. Whiskey with hints of citrus on the sip led into a combination of Punt e Mes' bitter and Maraschino's funky notes on the swallow. Overall, Le Québécois was a good addition to the Manhattan family despite being named for a neighborhood a little ways out from the Big Apple.
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!