1 1/2 oz Monkey Shoulder Scotch
1/2 oz Lemon Juice
1/2 oz Demerara Syrup
Shake with ice. Add ~1/4 oz Massenez Crème de Mure to the bottom of a rocks glass, fill with crushed ice, and gently strain in the drink. Top with 2 dash Peychaud's Bitters and add straws.
After the Pinky Ring, I asked bartender Tyler Wang for the Monkey Bush appearing on the cocktail menu. Tyler described it as Bramble-like, except that the liqueur was not drizzled over the top but placed on the bottom à la a Sunrise from the start. Once assembled, the garnish of Peychaud's Bitters offered up an anise-laden nose. The sip was either citrus and malt forward or blackberry with crisp citrus depending on the height of the straw. Finally, the drink ended with a smoky swallow.
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!