1 oz Buffalo Trace Bourbon (Four Roses)
1 oz Cruzan Aged Rum (Ryan & Wood Folly Cove)
1/2 oz Velvet Falernum
1/2 oz Dolin Sweet Vermouth (Cocchi)
3 dash Regan's Orange Bitters
Stir with ice and strain into a cocktail coupe. Garnish with an orange twist.
Two Fridays ago, we were in the mood for something dark and stirred, so I decided upon the Corsican that appeared in TastingTable. The recipe was crafted by Alex Smith of San Francisco's Honor Kitchen as a Manhattan Cocktail that takes a tour of the Caribbean. The Corsican offered an orange, caramel, and vanilla aroma. The grape, malt, and orange sip gave way to a Bourbon and aged rum swallow. Finally, after a few swallows, clove from the falernum began to build up on the finish.
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!