1 3/4 oz Cinzano Sweet Vermouth
1 oz McKenna Bourbon
1/4 oz Braulio
1 pinch Salt
Stir with ice and strain into a rocks glass.
For a second drink at Kirkland Tap & Trotter, I asked Kenny Belanger for the Salt & Stone from their menu. Kenny described how this was created by bartender Tyler Wang before he left to set up the new Audabon in Boston. Once prepared, the Salt & Stone presented Braulio's herbal aromas to the nose. A muted grape flavor was perhaps modified by the salt; the salt also assisted in donating a savory aspect to the drink. Next, the swallow began with the whiskey and ended with a gentle herbal finish. While I expected something akin to the Fanciulli from The Old Waldorf Astoria Bar Book (2 parts Bourbon, 1 part sweet vermouth, 1 part Fernet-Branca) from the ingredients list, the salt helped to push the drink more into the Inverse Manhattan realm.
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!