2 oz Douglas XO Blended Scotch 1/2 oz Bénédictine 1/2 oz Nux Alpina Walnut Liqueur
Stir with ice and strain into a rocks glass.
Two Sundays ago, Andrea and I ate dinner at Veggie Galaxy and headed over to Brick and Mortar where bartenders Kenny Belanger and Misty Kalkofen were making drinks. For my first cocktail, I asked Kenny for the Sentimental Gentleman which offered up a peaty smoke aroma from the Scotch that later gained walnut notes as it warmed up. The malt from the Scotch filled the sip, and the swallow was an interplay of the herbal Bénédictine and the walnut. Rather poetically, the Sentimental Gentleman got a bit more bitter and sharp over time as it acclimated to room temperature.
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.