2/3 Scotch (2 oz Macallan 12 Year Scotch)
2 dash Maraschino (1/2 oz Luxardo)
2 dash Sweet Vermouth (1/2 oz Cocchi Vermouth di Torino)
1 dash Ojen (18/ oz Obsello Absinthe)
Stir with ice and strain into a cocktail glass.
After the Harry M. Stevens Cocktail, I decided to flip through the Pioneers of Mixing at Elite Bars: 1903-1933 where I decided upon the Ansonia. The drink began with a light anise and smoke nose. Next, sweet grape and malt notes filled the sip, and the swallow was a procession of Scotch, Maraschino, and absinthe flavors that ended with lingering anise-chocolate notes from the Obsello Absinthe.
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!