1 oz Del Maguey Mezcal Vida
1 oz Campari
1 oz Cynar
1/4 oz Simple Syrup
1 Whole Egg
Shake once without ice and once with ice. Strain into a rocks glass and garnish with freshly grated coffee bean.
After my foray at Blue Dragon, I made my way over to No. 9 Park for a nightcap or two. There, I spoke with bartender Tyler Wang about the barista-bartender event that he helped to put together, and we began to talk about the other coffee-spirit combinations that he fell in love with. One in particular was coffee and Campari which he showcased first with the aroma of coffee and second with a coffee syrup. In the first instance, he crafted a Flip that began with a coffee aroma from the grated coffee bean garnish. On the tongue, a creamy caramel sip led into a smoky swallow that shared the Campari flavors and the Cynar's earthy bitterness.
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!