3/4 oz Amontillado Sherry
3/4 oz Dolin Blanc Vermouth
3/4 oz Grapefruit Juice
Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Top with more crushed ice and garnish with a few dashes of Fee's Whiskey Barrel Bitters.
Two Thursdays ago, I ventured down Mass Ave after work and stopped into Central Kitchen for a drink. At the stick was Crystal Kelley before she departed to Kentucky to learn about whiskey and mayhem at Camp Runamok for the week, and I asked her for the Come Dancing off of the cocktail menu. Crystal described how Matt Schrage from upstairs at Brick & Mortar created this Swizzle for their menu. Given Shrage's proclivity to make musical references, I have to imagine that this recipe is named after the 1982 Kinks' song (although given some nights at Brick & Mortar, this could have been the war cry).