1 1/2 oz Forty Creek Canadian Whisky
1/2 oz Fernet Branca
1/2 oz Campari
1/2 oz Dubonnet Rouge
Stir with ice and strain into a cocktail coupe.Twist a lemon peel over the top and discard.
Two Thursday ago, I stopped into J.M. Curley's which is across the street from Stoddard's in Downtown Crossing. There, I asked bartender Kevin Mabry for the Torontino. Kevin explained that the drink is a cross between a Toronto and a Torino (or Milano-Torino) better known as the Americano. The Torontino paired bright lemon oil aromas with a dark herbal underpinning. The malty sip contained the Dubonnet's grape notes, and the swallow presented the Canadian whisky followed by Campari and Fernet flavors. Interestingly, the drink was more Campari driven when cold and more Fernet accented when warm; moreover, the Dubonnet seemed to mollify the intensity of these two bitter liqueurs.
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!