1 oz Daron Calvados
1 oz Amontillado Sherry
3/4 oz Strega
1/4 oz Domaine de Canton Ginger Liqueur
Build in a cocktail glass without ice, and stir to mix. Twist a lemon peel over the top. Note: this is a room temperature cocktail.
For a second drink at Estragon, I spotted a room temperature recipe on Sahil Mehta's Instagram that was his drink of the day on December 8th. With apple brandy, nutty sherry, and spiced and herbal liqueurs in the mix, I was definitely game to try this Scaffa. Once built, it showcased apple, ginger, and spice aromas at first, and later it gave forth more lemon and grape notes. The apple and grape continued on into the sip, and the swallow began with Strega's herbal offerings and ended with a ginger finish. Still lacking a name, I dubbed this one the Sagarno Scaffa to pay tribute to the Basque country's long history of making delicious apple ciders. Sagarno literally means "apple wine" which seems fitting here since the drink contains an apple distillate and a fortified wine.
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!