1 1/2 oz Diabolique Bourbon
3/4 oz Campari
3/4 oz Lacuesta Sweet Vermouth
1/4 oz Kümmel
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass.
For my second drink at Estragon, bartender Sahil Mehta mentioned that he had used kümmel in another drink called the Adams. The Adams was named after a guest who requested something similar to a Boulevardier, and Sahil took the idea in a more spiced route. On the nose, the Bourbon and Campari aromas were joined by the caraway and cumen of the kümmel. Next, a grape sip led into whiskey, Campari, and a chocolatey note on the swallow. After a few swallows, the kümmel began to work rather well to complement this chocolate aspect.
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!