1 1/2 oz Cabana Cachaça 3/4 oz Grand Marnier 1/2 oz Punt e Mes 1/4 oz Demerara Syrup
Stir with ice and strain into a rocks glass that was rinsed with Fernet Branca. Garnish with a lemon twist.
The other drink I had at the Citizen in Worcester was the Bitter in Brazil, one of the two Fernet Branca drinks on the menu. While I was expecting a whopping amount of Fernet Branca in this cachaça drink to match the name, the glass was only seasoned with it and most of the bitter notes actually came from the Punt e Mes. Even though there was only a small amount of Fernet in the drink, its pairing with Grand Marnier reminded me of Jeff Grdinich's Root of All Evil. The drink began with lemon oil that set up for the orange in the sip from the Grand Marnier that was accompanied by the liqueur's caramel notes. The first wave of the swallow was the Fernet Branca and Punt e Mes' bitterness, and this was followed by the cachaça's grassy funk at the end. Before we left the Citizen that night, bar manager David Delaney took Andrea and I on a tour of what will be the restaurant's cocktail-centric back barroom that they are calling "Still and Stir." The room is replete with jail cell bars from when it used to be the court house's holding cell. Still and Stir apparently had its opening on Friday so we will have to return to enjoy some drinks in this cool and eccentric space.
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!