1 1/2 oz Old Overholt Rye 1/2 oz Cinzano Sweet Vermouth 3/4 oz Mead 1/4 oz Pineapple Syrup 2 dash Housemade Aromatic Bitters
Shake with ice and strain into a coupe glass. Garnish with a lemon twist.
For my second drink at Deep Ellum, I asked bartender Dave Cagle for the Hornet's Nest. This rye drink featured mead to match the Hymenoptera-themed name, and the pairing of those two ingredients reminded me of the Healer at the Gallows. The Hornet's Nest began with a lemon oil aroma that led into a funky honey wine sip; over time, the mead was joined by lemon notes from the twist infusing into the drink. Next, the swallow started with vermouth and rye flavors and ended with pineapple and spice notes from the bitters on the finish. Overall, there was a good variety of flavors with similar tonality in the drink, and none of them stood out as sharp or domineering in the mix.
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!