1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Brandy)
1/2 oz Appleton V/X Rum
3/4 oz Lustau Amontillado Sherry
1/2 oz Amaro Nonino (Averna)
1/4 oz Demerara Syrup
1 dash Bitter Truth Aromatic Bitters (BT's Jerry Thomas)
1 dash Angostura Bitters
Stir with ice and strain into a coupe glass.
After the Marqueray Cocktail, I decided to take a more modern turn and opened up the Death & Co. Cocktail Book. The recipe that caught my eye was Jillian Vose's Legend that she crafted in 2012. I was drawn to it for brandy and rum pair rather well together (a discovery made back in the days when punches ruled supreme), and the Manhattan variation-like structure of sherry and amaro could do no wrong. In the glass, the Legend presented a nutty but sweet sherry aroma. Caramel from the amaro and rum and grape from the sherry filled the sip, and the swallow proffered the rum and brandy pairing with a nutty, herbal, and 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!