2 oz Rye Whiskey (Old Overholt)
1/2 oz Benedictine
3/4 oz Lemon Juice
1/2 oz Honey Syrup (1:1)
1 Egg White
1 dash Angostura Bitters
Shake once without ice and once with ice. Strain into a cocktail glass and garnish with a lemon twist.
After the Kentucky Island, I turned to Mr. Boston Official Bartender's Guide 75th anniversary edition and spotted the Jitterbug Sour. One of the weaknesses of the book is that it has very limited attribution to recipes; the editors and their friends get namedropped but many gems neglected with anonymity. A websearch found a single article that places the drink at Sasha Petraske's Middle Branch in Manhattan. Then again, it could have been created at his other establishments or perhaps borrowed from elsewhere. Regardless, I was game to try this Whiskey Daisy. Once mixed, the Jitterbug Sour presented to the nose a lemon and herbal aroma. A creamy lemon and honey sip gave way to rye on the swallow with a mellow herbal and spice finish. Indeed, the honey and egg white worked rather well to smooth out this drink.
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!