1 1/2 oz Palo Cortado Sherry
1/2 oz Xicaru Mezcal
1/2 oz Zucca Rabarbaro Amaro
1/2 oz Drambuie
Stir with ice and strain into a coupe glass. Garnish with 2 drops of Regan's Orange Bitters.
For a second drink at Estragon, I peered into Sehil Mehta's recipe book (pictured above) and spotted the Sebastian. Sahil explained that one night two of his guests, Sebastian and Gopal, requested drinks made up for each of them. Once in a glass, the Sebastian shared an orange and grape bouquet with a hint of smoke. A grape sip preceded the smoky swallow that ended with lightly bitter herbal complexity. The Drambuie here seemed to hold the disparate elements together as well as smooth out some of the mezcal's and amaro's rougher edges. Moreover, the Zucca and sherry flavors were rather complementary in the mix.
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!