1 3/4 oz Redbreast Irish Whiskey (Knappogue) 1/2 oz Pedro Ximénez Sherry (Lustau) 1/2 oz Fernet Branca 1/4 oz Yellow Chartreuse 1 dash Scrappy's Lavender Bitters (homemade floral bitters)
Stir with ice and strain into a cocktail glass.
Two Fridays ago, I opened up Beta Cocktails looking for a nightcap. When I read off Jeff Grdinich's Good Things Come, Andrea gave it the thumbs up. While we lacked two of the ingredients, namely Redbreast and Lavender Bitters, we figured that subbing in another Irish whiskey and homemade Bumblebee Bitters would work rather well. On the nose, the drink presented to me a malt and mint aroma, while Andrea detected a minty vermouth-like one. We did agree that the sip was malty and grape from the whiskey and sherry, respectively; moreover, the swallow contained the Fernet Branca along with raisiny notes from the Pedro Ximénez. The Fernet was surprisingly tamed here, but it was hard to miss especially as a light but lingering menthol note at the end. The sherry gave the Irish whiskey some body, and we surmised that it was what mellowed the Fernet Branca so well.
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!