3/6 Seagram's Rye Whiskey (1 1/2 oz Redemption Rye)
1/6 White Curaçao (1/2 oz Senior Curaçao)
1/6 Pricota (1/2 oz Rothman & Winter Orchard Apricot)
1/6 Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
On Wednesday last Week, I spotted the Hot Spring in the Café Royal Cocktail Book, and it reminded me of a rye and lemon Periodista. The Hot Spring began with a lemon and apricot aroma. A citrus sip from the lemon juice and orange liqueur preceded the rye blending into the apricot on the swallow.
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!