2/3 jigger Sherry (1 oz Lustau Amontillado)
Dash Vermouth (1/2 oz Dolin Sweet)
2 dash Creme de Cacao (1/4 oz Marie Brizard)
2 dash Lemon Juice (1/4 oz)
1 dash Orange Bitters (Regan's)
Shake with ice and strain into cocktail glass.
Two Fridays ago, I peered into the wine section of Pioneers of Mixing at Elite Bars: 1903-1933 and uncovered the Allies. With the creme de cacao and lemon juice, it came across as a sherry and vermouth version of the gin-based Mady with perhaps shades of a sherry Twentieth Century. After stirred and strained from my mixing glass, the Allies brought a grape aroma with a hint of chocolate to the nose. A crisp lemon and grape sip prepared the mouth for a nutty and chocolate swallow with a hint of orange on the finish.
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!