1 oz Macchu Pisco 1 oz Aperol 1/2 oz Cynar 1/2 oz Lustau Dry Oloroso Sherry 2 dash Fee's Whiskey Barrel Bitters
Stir with ice and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.
For my second drink at Craigie on Main, I asked bartender Jared Sadoian if he had any drinks that he was working on. The one that he made for me was the Juan Bautista named after an Italian 16th century sailor and explorer Giovanni Battista Pastene who served under the Spanish crown. Pastene was hired to explore the eastern side of Central and South America, and he later served under Francisco Pizarro in Peru. To capture this bit of multinational history, Jared incorporated a Peruvian spirit, pisco, a Spanish wine, sherry, and Italian liqueurs, Aperol and Cynar.
Jared described the Juan Bautista as a loose spin on the Negroni. The drink began with an orange oil aroma over a fruity herbalness that seeped through. The sip presented a sweet grape flavor that combined well with the Aperol and pisco, and the swallow showcased the Cynar's bitterness and the sherry's nuttiness. As the ice melted, the Juan Bautista trended towards being more sherry forward on the sip; similarly, on the swallow, the bitter's cinnamon notes began to appear and the Cynar flavors became more pronounced.
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!