3/4 jigger Applejack (1 1/2 oz Laird's) 2 dash Sherry (1/2 oz Lustau Dry Amontillado) 2 dash Raspberry Syrup (1/4 oz) 1 dash Grand Marnier (1/4 oz)
Stir with ice and strain into a cocktail glass.
Tuesday last week, I was intrigued by a fruit-driven recipe called the Omar in Pioneers of Mixing at Elite Bars: 1903-1933. The Omar's fruity aroma gave way to an apple and orange sip. The sherry began the swallow by adding a bit of complexity with its dry nutty flavor, and this was joined by raspberry notes from the syrup. I do regret not using Calvados for this drink since the apple notes in Laird's Applejack were rather subtle in this recipe.
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!