1 1/2 oz Lustau Don Nuño Dry Oloroso Sherry
3/4 oz El Tesoro Reposado Tequila (Espolón)
1/4 oz Galliano Ristretto Espresso Liqueur
1/4 oz Bénédictine
1 dash Mole Bitters
Stir with ice and strain into a cocktail glass.
Two Fridays ago, I decided to make a drink from the recent Vino de Jerez cocktail competition. The one that called out to me was also the winner -- the After Dark created by Dan Nicolaescu of Mayahuel in New York City. Once mixed, the After Dark greeted the nose with a coffee and chocolate aroma. A grape and roasted sip was followed by a nutty sherry, herbal, and chocolate swallow. When the drink was cold, the tequila was not as apparent, but it seemed to fit in quite well; as it warmed up, the agave flavors began to appear on the swallow. The tequila-nutty sherry combination also worked rather well in a Thomas Waugh's 2009 contest entry, the Delores Park Swizzle.
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!