1 oz Pisco (Encanto)
1/2 oz Punt e Mes
1/2 oz Benedictine
2 dash Fee's Aromatic Bitters (Fee's Whiskey Barrel Bitters)
Stir with ice and strain into a rocks glass. Garnish with a lemon twist.
Two Sundays ago, I opened up my copy of the 75th anniversary edition of the Mr. Boston Official Bartender's Guide and spotted the El Profesor. This pisco drink was crafted by Enrique Sanchez, a Peruvian-born bartender working in San Francisco. The recipe appeared much like a pisco Fort Point, so it seemed like a winner. Once prepared, it offered a lemon oil aroma over herbal grape undertones. The grape notes continued on into the sip, and the swallow began with floral and earthy pisco flavors and ended with a herbal, bitter, and cinnamon finish. Over time, the El Profesor gained chocolate notes from the Benedictine on the swallow as the drink approached room temperature.
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!