2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)
3 dash Dry Vermouth (1/2 oz Noilly Prat)
3 dash Lemon Juice (1/2 oz)
2 dash Orgeat (1/2 oz BG Reynolds)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
Two Thursdays ago, I began the violet hour with a recipe I spotted in Pioneers of Mixing in Elite Bars: 1903-1933's wine cocktails section called the Youngs. With sherry and orgeat in the mix, I figured that a nutty oxidative sherry would make this combination sing. While the balance at first reminded me of an Army & Navy, in retrospect, it does remind me of the Sherry Mai Tai that I concocted two years ago or perhaps Todd Maul's Joe Bans You. Once mixed, the Youngs displayed lemon and nutty sherry notes on the nose. The lemon and grape from the sherry were lightened by the dry vermouth's grape on the sip, and the swallow did not let me down on the orgeat complementing the sherry aspect that I was anticipating.
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!