3/4 Brandy (1 1/2 oz Foret)
1 dash Dry Vermouth (1/2 oz Noilly Prat)
1 dash Cointreau (1/2 oz, perhaps 1/4 oz would have been better)
1 dash Yellow Chartreuse (1/2 oz)
1 dash Anisette (rinse Razzouk Arak)
Stir with ice and strain into a glass rinsed with the arak.
For a nightcap on Friday, I searched through the brandy section of Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Racquet Club, and the variety of herbal elements in the drink made it seem intriguing. While I do not mind anise flavors, I felt that making the anisette a rinse might keep it from dominating here. Once mixed, the Racquet Club greeted my nose with an orange and anise aroma with a vaguely herbal undertone perhaps from the Yellow Chartreuse. The orange sip was followed by brandy and savory Yellow Chartreuse flavors on the swallow and anise on the finish. Perhaps I overdid it with the Cointreau especially as it warmed up and became too orange driven.
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!