1 oz Scotch (Buchanan's 12 Year Blended)
1 oz Applejack
3/4 oz Sweet Vermouth (Dolin)
1/4 oz Benedictine
2 dash Angostura Bitters
2 dash Peychaud's Bitters
Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.
Two Saturdays ago, Erick Castro posted a drink on Instagram called the Full Windsor that caught my eye. I never got around to making his drink when it was first published in the March 2014 Imbibe Magazine though. Since Scotch and apple brandy pair so well, I decided to give this recipe from Polite Provisions in San Diego a try and remedy this lapse. Once mixed, the Full Windsor's orange oil brightened the smoke with herbal notes aroma. Next, malt and grape in the sip led into a smoky whisky and apple swallow with an herbal and spice finish. Although the recipe reads like a Vieux Carré in structure, the flavors of the base spirits take the cocktail in a very different direction.
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!