1 1/2 oz Four Roses Bourbon
1/2 oz Amaro Montenegro
1/2 oz Punt e Mes
1/2 oz St. Germain
1/2 oz Water
2 drop Lavender Bitters
Build in a rocks glass, stir to mix without ice, and garnish with orange oil. Note: This is a room temperature cocktail.
Two Wednesdays ago, I stopped into Backbar for one of their guest bartender series for Will Isaza of Fairsted Kitchen was behind the stick. Earlier in the evening, the bar was full, so I stood against one of the counters; there, I placed an order for the Derby Scaffa off of the Tradesman section of the menu that bartender James Lamont made for me at the service bar. Like their Improper Scaffa, this room temperature cocktail veers away from pure Scaffa convention by adding a bit of water to soften the ingredients. Once prepared, the Derby Scaffa offered an orange and floral aroma overlaying the caramel notes, and the caramel continued on into the sip where it soothed the malty heat. Finally, the swallow presented whiskey, candied citrus peel, and herbal flavors that finished with the St. Germain coming across like grapefruit on the swallow. I was not sure if the St. Germain was more effected by the Amaro Montenegro or by the sharpness of the lavender bitters to produce that note.
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!