1 3/4 oz Ansac Cognac
3/4 oz Yellow Chartreuse
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
1 barspoon St. George Absinthe
2 dash Angostura Bitters
Shake with ice and strain into a rocks glass. Garnish with a lemon twist.
One of the elegant drinks that appeared on the Russell House Tavern in the fall was a Champs-Élysées riff created by bartender Adam Hockman. To the classic, he supplemented the flavor profile with additional spice and herbal elements via absinthe and cinnamon syrup. Once mixed, the Howling Winds offered a lemon and Cognac aroma with notes of anise as the drink warmed up. A lemon and honey sip gave way to a Cognac, herbal, anise, and spice swallow with a cinnamon finish. While created for the autumn and winter weather, the Howling Winds still remains a popular drink through the spring and now summer months.
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!