2 oz Eagle Rare 10 Year Bourbon
3/4 oz Gran Glassico
1/2 oz Dry Amontillado Sherry
Stir with ice and strain into a glass misted (or rinsed) with Green Chartreuse. Twist an orange peel over the top and discard.
After dinner at Abigail's, we strolled over to Hungry Mother for a nightcap and dessert. When I spotted the Boulevardier-like No. 72 on the menu, I asked bartender Ned Greene to make me one. Ned described how the drink was almost named or nicknamed (considering their naming schema using numbers) the Geneva Convention, for there was a representative of America, France, Spain, and Switzerland in the No. 72. Clearly, there were a few countries left out, but the major representation was there. The drink itself began with an orange oil and dark herbal aroma. While the sip was a malty grape flavor, the Gran Classico's bitter, the sherry's nutty, and the Bourbon's barrel notes filled the swallow.
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!