1 oz VSOP Calvados
1 oz Byrrh Grand Quinquina
1/2 oz Dry Vermouth
1/4 oz Cardenal Mendoza Spanish Brandy
1/2 oz Cinnamon Syrup
1+ dash Angostura Bitters
Stir with ice and strain into a wine glass. Twist a lemon peel over the top.
The drink that Andrea started with at Laurelhurst Market was the Friends of Trees featuring Byrrh, a French red wine-based quinine-containing aperitif that Eric Seed has helped to free from its Europe-only designation. The cinnamon syrup in the drink joined with the lemon oil on the nose. The Byrrh and perhaps the Spanish brandy and dry vermouth contributed a wine flavor to the sip, and the swallow was a rich apple and cinnamon combination. Overall, the Friends of Trees made for an excellent Fall drink.
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!