1 1/2 oz Fidencio Clásico Mezcal
3/4 oz Combier Pamplemousse Rose Liqueur
1/2 oz Lemon Juice
1/4 oz Grapefruit Juice
2 dash Peychaud's Bitters
1 dash House Orange Bitters
Shake with ice and strain into a coupe glass. Garnish with a grapefruit twist.
Two Mondays ago after my DJing gig, we avoided dining down the street in Kenmore Square due to the Red Sox game, and instead we traveled to Deep Ellum in Allston. For a cocktail, I asked bartender Max Toste for the Oaxacan Rose that utilized the new Combier grapefruit liqueur that he was excited about last time we saw him. The drink began with a citrus and mezcal aroma which gave way to a grapefruit sip that offered a hint of lemon. Finally, the swallow began with the mezcal's agave and light smoke flavors and ended with grapefruit peel notes.
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!