1 oz Martini & Rossi Sweet Vermouth
1 oz Aperol
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Sundays ago, Andrea and I ventured down to Eastern Standard for dinner as there was no home game in the Fenway neighborhood that evening. For my first drink, I asked bartender Josh Taylor for the Pulitzer which recently appeared on the menu. Josh described the drink as something in the 1794, Boulevardier, Contessa, and Negroni family, but when I asked him about the drink's name, he was unsure and told me to consult head bartender Kevin Martin. Kevin described how bar manager Jackson Cannon had always desired to name a drink the Pulitzer; this is not surprising since Jackson grew up in a family of award-winning journalists including his father and his brother. Moreover, Kevin described that when Jackson tried this drink, he declared it was a prize winner! Josh commented how they wanted to use Bulleit Rye, but while it is a spicy whiskey, it is a little thin in relation to other ryes. To bolster this lack of body, they added sweet vermouth and Aperol, accented the drink with orange oil, and the rest is history.