1 1/2 oz Punt e Mes
3/4 oz Benedictine
1/2 oz Pierre Ferrand Dry Curaçao
1/4 oz Smith & Cross Rum
1 Whole Egg
Shake once without ice and once with ice. Strain into a cocktail glass and garnish with freshly grated orange zest.
For Andrea's first drink at Belly Wine Bar, she asked bartender Ryan Connelly for the Upturn Flip. The recipe was Ryan's creation and the name reflects the inverse proportions to this aromatized wine-driven libation. Once mixed, the microplaned orange zest donated a bright citrus aroma over the rum notes; even at a quarter of an ounce, Smith & Cross is still a beast. The caramel and grape creaminess of the sip transitioned to rum funk that blended into orange and herbal notes on the swallow. Finally, I would like to thank Andrea for her patience as I continually returned to her drink "to take better notes." Yes, it was that good.
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!