1 1/2 oz Bols Genever
3/4 oz Ramazzotti
1/2 oz Aperol
1/4 oz Grade B Maple Syrup
4 dash Peychaud's Bitters
2 dash Angostura Bitters
Stir with ice and strain over a large ice cube in a double old fashioned glass. Garnish with a lemon twist.
For a nightcap two Wednesdays ago, I decided to make a drink I saw on the Bols Bartending Facebook page called the Western Front. The recipe was created by Adam Robinson of Portland's Rum Club, and the combination of Bols Genever and Ramazzotti was alluring for it worked so well in Eric Alperin's Skid Row. Once mixed, the Western Front provided a lemon and malty aroma. The malt continued on into the sip where it mingled with the maple and the Ramazzotti's caramel flavors. The rest of the Genever notes came through on the swallow, and they merged well with the bitter elements of the Ramazzotti amaro; finally, the swallow concluded with anise and spice notes from the bitters.
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!