1 1/2 oz Cocchi Americano 1 oz Laird's Bonded Apple Brandy 1/2 oz Lustau Amontillado Sherry 2 dash Celery Bitters (Homemade)
Stir with ice and strain into a rocks glass containing a big ice cube. Garnish with an orange twist.
On Friday night before dinner, I decided to make the Expatriate that I had spotted in TastingTable's best cocktails of 2011 article. The recipe was created by Ciaran Wiese, the bar manager at Scott & Co. in Tucson, Arizona, and was described as a "fall-friendly harmony of apéritif wines, applejack and bitters." Since I was a fan of Ciaran's Old New York Cocktail, I was definitely willing to give this one a go. In the drink, the scent of the orange oils from the twist joined the citrussy wine aromas of the Cocchi Americano. The sip was fruit-driven with a combination of apple, citrus, and grape flavors, and the swallow showcased the sherry's nuttiness that came across almost as a cola-like flavor. Finally, the celery notes from the bitters appeared at the end to round off the drink on an slightly more herbal note.
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!