1/3 Blended Scotch (1 oz Famous Grouse) 1/3 Sweet Vermouth (1 oz Vya) 1/6 Orange Juice (1/2 oz) 1/6 Kümmel (1/2 oz Helbing) 1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. I added an orange twist.
Last Saturday, I spotted the Vowel Cocktail in Harry MacElhone's Barflies and Cocktails. The Vowel's combination of orange juice and kümmel made me think of the tasty Lupe Velez and the Kingston Heights and lured me in. Once mixed, the Vowel Cocktail greeted me with an orange aroma from the juice and twist, grape from the Vya vermouth, and malt notes from the Scotch. Upon sampling the drink, the fruit notes of orange and vermouth appeared on the sip, and the Scotch, kümmel's caraway, and the Angostura's spice rounded out the drink on the swallow. With the full flavored vermouth along with the Scotch and orange juice, the Vowel Cocktail reminded me of a cherryless and spicier Blood & Sand.
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.