1 1/2 oz La Puritita Mezcal
1/2 oz Combier Crème de Pamplemousse Rose
1/2 oz Cocchi Americano
1/2 oz Lime Juice
1 dash Angostura Bitters
Shake with ice and strain into a coupe.
Two Sundays ago, I made my way over to Brick & Mortar where Matt Schrage and Lea Madda were at the stick. For a drink, Lea mentioned that she had an off-menu mezcal drink called the White Dahlia, and it seemed worthy of a try. Lea explained that the dahlia became the national flower of Mexico in 1963, and the white part stemmed from the drink's striking color. Once mixed, the White Dahlia shared a grapefruit and lime aroma. A sweet citrus sip displayed the grapefruit notes the strongest, and the mezcal and Angostura Bitters worked well to dry out the swallow. Overall, the recipe and balance reminded me of the classic Culross, and with the agave distillate, it came across more like a Sister Mary than a Margarita.
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!