1 3/4 oz Cinzano Sweet Vermouth
3/4 oz Lemonhart 151 (*)
1/2 oz Meletti Amaro (*)
1 pinch Salt
Stir with ice and strain into a rocks glass. Twist an orange peel over the top.
(*) Will be made with Plantation Overproof Dark Rum and Ramazzotti in the future.
A few Sundays ago, Andrea and I stopped into Audobon where Tyler Wang was tending the bar. For a first drink, Tyler suggested an inverse Palmetto that he came up with for a restaurant that he is consulting for in Provincetown. While Tyler lacked two of the specific ingredients, he substituted a similar rum and amaro to approximate the flavor profile. I neglected to ask why the drink was called the Maurizio, but I did note that the general structure was the same as the Salt and Stone that he created at Kirkland Tap & Trotter. The Maurizio began with an orange oil aroma that gave way to a caramel and grape sip. With the Meletti, the swallow was rum with an herbal finish, but with the intended Ramazzotti, there would most likely be dark orange peel notes here.
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!