1 1/2 oz Laird's Applejack
1/2 oz Sheep Dip Scotch
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
2 dash Absinthe
Shake with ice and strain into a rocks glass containing a large ice cube. Garnish with a lemon twist.
For my second cocktail at Stoddard's, I asked bar manager Jamie Walsh for the Jack Frost. Jamie mentioned that it had been created by bartender Eric Cross for the recent menu revision. The Jack Frost presented a lemon oil aroma that prepared the mouth for the lemon and apple sip. The Scotch filled the swallow at first, but later apple and cinnamon spice notes crept in.
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!