1 1/2 oz Rittenhouse Rye
1/2 oz Nux Alpina Walnut Liqueur
1/2 oz Zucca Rabarbaro Amaro
1/2 oz Byrrh Grand Quinquina
Stir with ice and strain into a cocktail glass. Garnish with a cherry.
A few Sundays ago, Andrea and I made another pilgrimage to Woburn to have dinner at Sichuan Garden II in the Baldwin Bar space. For a first drink, I asked bartender Ran Duan for the Revision #3 which appeared like an interesting Manhattan variation. I later found an old menu online that had the Amalia, the Bacardi 8 Rum version of this ingredient set that might have been what this was a revision on. Moreover, the Amalia could have been a riff on what I dubbed the Queen's Slipper that he made me a few months before. Once mixed, the Revision #3 offered an herbal grape aroma that led into a malt and grape sip that shared a Madeira sort of feel. Next, the rye came through in the swallow along with the walnut notes, and it ended with an herbal finish that was reminiscent of Cynar.
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!