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.