1 1/2 oz Redemption Rye
3/4 oz Aperol
3/4 oz Lemon Juice
2 dash Fee's Grapefruit Butters
Shake with ice and pour into a rocks glass. Garnish with a lemon wedge and add straws.
For a second cocktail at Highland Kitchen, I asked Jimmy Lane for the Chinook. Jimmy attributed the drink to Will Quackenbush, but I did not get a chance to ask Will about the back story on the name. The lemon wedge garnish provided much of the drink's aroma, and the lemon continued on into the sip along with the Aperol and the rye's maltiness. The lemon carried on into the swallow where it accented the rye and was complemented by the bitters' grapefruit notes. Overall, the Chinook was slightly on the tart side and if that was problem, a quarter ounce of simple syrup should fix that easily as would switching to a 3:2:1 ratio.
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!