1 1/2 oz Jim Beam Bourbon
3/4 oz Punt e Mes
3/4 oz Amaro Ramazzotti
2 dash Angostura Bitters
Stir with ice and strain into a rocks glass.
One of the Blender Bender after-parties on Sunday night was the Amor y Amargo pop-up event at Silvertone. Sother Teague and associates showed up with a menu of six drinks to represent their Manhattan establishment. While Fernet Branca was the sponsor, not all the drinks were menthol-bombs for the company also distributes Carpano Antica, Punt e Mes, Templeton Rye, and other products. For a drink, I requested the Pumpernickel which appeared like a Boulevardier riff; I did not get a chance to ask why it was called that, but it seemed true to many of their drinks on the regular menu. Once prepared, it offered a Bourbon and grape bouquet. Next, a caramel and grape sip led into a whiskey swallow with dark orange and Punt e Mes' bitter notes and a spice 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!