2 oz Sercial Madeira (Blandy's 5 Year Verdelho)
1/2 oz Simple Syrup
1 dash Mole Bitters
2 Orange Twists
Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist.
Two Wednesdays ago, I was flipping through Food & Wine: Cocktails 2013 and spotted the Sea Dog created by Kirk Estopinal of New Orleans' Cure and Bellocq. While I previously skipped over this simple recipe in the book's liqueurs and fortified wines section, my interest in Madeira has increased given my bar's Colonial focus on brandy, rum, and said fortified wine. I envisioned this drink more in Cobbler format as they would do at Bellocq, but I made it in a rocks glass as described instead of the more traditional Cobbler's tall glass and a straw. Once built, the Sea Dog's lemon twist brightened the drink's presentation and preceded the grape with orange-noted sip. Finally, the swallow was a bit more complex with dried fruit and chocolate aspects.
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!