3/4 oz Islay Scotch, pref. Ardbeg (Caol Ila 12 Year) 3/4 oz Drambuie 3/4 oz Maraschino Liqueur (Luxardo) 3/4 oz Lemon Juice
Shake with ice and strain into a cocktail glass.
For our second cocktail on Friday night, since I had leftover lemon juice and already had the Scotch out from making the Reverse Sazerac Sour, I decided to make Jacob Grier's Curse of Scotland from the Cocktail Collective book. The drink started with an intriguing nose of Scotch, lemon, and Maraschino's funk. On the sip, the malt and lemon were present along with the sweetness from the two liqueurs. Meanwhile, on the swallow, the Scotch's smoke blended rather well with the Maraschino's nutty funkiness. Furthermore, the Drambuie appeared in between as a light herbal and honey note. The other three ingredients did a good job of taming the Caol Ila without taking away too much of its character. Before I made this drink, I was not sure how Maraschino would play out with the Scotch especially with those proportions; however, afterward, I had no complaints about this flavor combination.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!