1/2 jigger Sherry (1 1/2 oz Lustau Dry Amontillado)
1/4 Lime Juice (1/2 oz)
2 dash Grenadine (1/2 oz)
2 dash Curaçao (1/2 oz Pierre Ferrand)
Shake with ice and strain into a cocktail glass.
Two Fridays ago, I opened up Pioneers of Mixing at Elite Bars: 1903-1933 and found the curiously named Lightly Blighty. Given the time period, the name fall into line, for Blighty is an informal and affection term for England or more commonly British soldiers of World War I and II. After having a drink from The Art of the Shim book the night before, this recipe seemed like a solid follow up. Once mixed, it offered a grape and candied orange aroma. An orange and lime sip transitioned into a nutty sherry swallow with a sweet orange peel finish. In my chosen proportions above, the Pierre Ferrand Curaçao took a larger role that I desired; perhaps reducing the amount to a quarter ounce or switching to a less intensely flavored liqueur like Senior Curaçao would work better here.
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!