Sunday, January 5, 2014

no stone unturned

1 1/2 oz Carpano Antica Sweet Vermouth
1/2 oz Lustau Pedro Ximénez Sherry
1/2 oz Fernet Branca
1/2 oz St. George's Absinthe

Stir with ice and strain into a rocks glass containing a large ice cube. Garnish the ice cube with a pinch of salt.

A few Thursdays ago, we made the pilgrimage to Woburn to have dinner at Sichuan Garden II. Behind the bar that night were bartenders Vannaluck Hongthong and Joel Atlas who were later joined by Ran Duan. For a first drink, I asked Vannaluck for the No Stone Unturned for it reminded me of their Royal Flush with a raisiny sherry in place of that one's crème de cacao. Moreover, this one had the addition of a pinch of salt to sooth the intensity of the bitter herbal notes.
The No Stone Unturned presented a robust grape note that was accented by the absinthe's anise and the Fernet Branca's menthol aromas. A caramel and grape sip gave way to a raisiny swallow, an anise finish, and a lingering menthol flavor. Over time, as the salt melted the ice cube and dripped into the drink, the Fernet Branca diminished in strength while the absinthe seemed less changed.

No comments: