2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Dry Vermouth (3/4 oz Dolin)
1 dash Sherry (1/4 oz Lustau Pedro Ximénez)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. I added a lemon twist.
After the Texas Tornado, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for a final drink. There, I spotted the Joliet which reminded me at first in recipe and later in balance with a Brooklyn. Once mixed, the Joliet offered a lemon oil and rye aroma. A malt and grape sip gave way to a rye swallow with a nuttiness from the Maraschino and sherry; finally, the drink finished with a pleasing dryness and Angostura spice.
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!