2 oz Del Maguey Mezcal Vida
1/2 oz Lustau Pedro Ximénez Sherry
1/2 oz Amaro Montenegro
1 dash Mole Bitters
Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.
The drink that Andrea asked bartender Matthew Schrage to make at the Blue Room was the Mercado. The Mercado was crafted by California Gold, and I never got a chance to inquire about how the recipe got named for the Spanish word for "market." The Mercado presented a smoke and grapefruit oil nose that covered a caramel and grape sip. The smoke and agave of the mezcal and the richness of the sherry began the swallow which ended with the amaro's herbal elements and the bitters' chocolate ones.
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!