2/3 Brandy (1 1/2 oz Foret)
2 dash Dry Vermouth (3/4 oz Dolin)
2 dash Maraschino Liqueur (1/2 oz Luxardo)
1 dash Crème Yvette (1/4 oz)
Stir with ice and strain into a cocktail glass.
Two Tuesdays ago, we began the evening with a curious Crème Yvette drink from Pioneers of Mixing at Elite Bars: 1903-1933 called the Marie. For an interpretation of the vague recipe in the book, I opted to structure the drink in a Hoskins Cocktail-like way, although I did consider using a Brooklyn for a model as well. Once mixed, I got a floral-cherry aroma while Andrea got something more akin to raisiny notes. Next, a somewhat dry and fruity sip led into the brandy on the swallow followed by Maraschino and a floral finish. Andrea backed up her aroma notes by declaring that it almost tasted like there was sherry in there.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, Amazon, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!