1/3 Scotch Whisky (1 oz Laphroaig 10 Year) 1/6 Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino) 1/6 Dry Vermouth (1/2 oz Noilly Prat) 1/6 Cointreau (1/2 oz) 1/6 Lemon Juice (1/2 oz) 1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass.
Two Saturdays ago, I was perusing Ted Saucier's Bottom's Up and spotted a quirky Scotch cocktail called the Bellevue Palace. The recipe was contributed by the Hotel Bellevue Palace in Berne, Switzerland; their beautiful wood bar is still there, but I could not find a drink menu to determine whether it maintained its cocktail program over the years. The drink started with a lemon, orange, and peat smoke aroma that preceded a somewhat dry sip containing citrus, grape, and malt flavors. Next, the swallow began with the smoky whisky notes and ended with a clean lemon one.
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!