1 1/2 oz Del Maguey Mezcal Vida
3/4 oz Aperol
1/2 oz Punt e Mes
1/4 oz Luxardo Maraschino Liqueur
1 dash Peychaud's Bitters
Stir with ice and strain into a coupe glass. Twist an orange peel over the top.
After the Repeal Party at the Hawthorne, I met up with Andrea at the Citizen Public House for a late night snack and drink. For a cocktail, bartender John Nugent recommended the mezcal-based Very Old Cow that he had created. The drink began with an orange oil, fruity Aperol, and smoky mezcal aroma. The Punt e Mes' grape and Aperol's orange sip was followed by the mezcal, Punt e Mes' bitter elements, and a light Maraschino finish. The Aperol and lighter touch of Maraschino in this drink definitely took it in a different direction than other mezcal Red Hook-like drinks like the Magoun Squad, South Congress, and 1910 Cocktail.
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!