2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/4 Grapefruit Juice (3/4 oz)
1/4 Dry Vermouth (1/2 oz Noilly Prat)
2 dash Grenadine (1/2 oz)
2 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. I added a grapefruit twist.
After the Kal Katz, I decided to stick with the same era and search through Pioneers of Mixing at Elite Bars: 1903-1933. When I spotted the Palmer in the whiskey section, it reminded me of the Standish Arms which also appears in that book. Upon shaking the drink and straw tasting it, I needed to up my first interpretation of 2 dashes of grenadine from 1/4 to 1/2 oz for balance. I also added a grapefruit twist to the recipe which added some bright aromas that led into the grapefruit and pomegranate sip quite well. Next, the swallow was all about the rye with herbal and spice notes from the dry vermouth and bitters. Perhaps I enjoyed the Standish Arms more, but the Palmer was definite worth a try.
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!