1 oz Del Maguey Mezcal Vida
1 oz Carpano Antica Sweet Vermouth
1/2 oz Green Chartreuse
2 dash Orange Bitters
Stir with ice and strain into a rocks glass. Twist a lemon peel over the top.
After the Hawthorne, I got dinner in Central Square and continued my meanderings that eventually led me to Hungry Mother where Heather Mojer was tending bar. For a drink, I requested the No. 64 which on paper appeared like a mezcal variation of the classic Bijou; it seemed like a good continuation of the mezcal theme I started at the Hawthorne. The No. 64 began with a lemon and agave aroma. Grape with hints of herbalness filled the sip; the swallow then proffered mezcal followed by the Chartreuse that was softened by the fullness of the Carpano Antica. Indeed, the vegetal flavors of the mezcal complemented the Green Chartreuse quite nicely.
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!