1/3 Whiskey (1 1/4 oz Four Roses Bourbon)
1/3 Sherry (1 1/4 oz Lustau East India Solera)
1/3 Pineapple Juice (1 1/4 oz)
2 dash Lemon Juice (1/4 oz)
Shake with ice and strain into a cocktail glass.
Two Thursdays ago, I opened up our 1940 edition of The How and When by Hyman Gale and Gerald F. Marco and spotted the Dizzy Cocktail, a tropical-feeling Algonquin-like number. For the whiskey, I initially thought that a blended Scotch might work well, but sweetness won out over smoke and I opted for a Bourbon. Once mixed, the Dizzy shared a grape and malt aroma. A bright and crisp pineapple and lemon sip gave way to a sherry and Bourbon combination on the swallow. Overall, the sherry and lemon juice donated a bit more complexity than dry vermouth does in the classic Algonquin.
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!