1 1/2 oz James E. Pepper Rye (was Whistle Pig)
1/2 oz Bigallet Viriana China China Liqueur
1/2 oz Cocchi Sweet Vermouth
1/2 oz Bonal Gentiane-Quinquina
Stir with ice and strain into a rocks glass. Garnish with an orange twist.
Two Sundays ago, we ventured up to Beverly to eat dinner at the Barrel House American Bar. For a first drink, I asked bartender Sean Maher for something I had spotted on the restaurant's Instagram that they did for a Whistle Pig-sponsored dinner. Sean explained how that drink, the Killing Floor, was originally created for a guest a few weeks before, and it turned out to work perfectly for the event. Once prepared, the Killing Floor presented an orange and rye aroma with dark notes in the mix. Next, a caramel and grape sip then led into a rye and bitter orange swallow with a quinine-tinged finish. Overall, the cocktail was like a darker and more bitter Brooklyn albeit without the Maraschino notes.
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!