2/3 Rye (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (3/4 oz Dolin)
2 dash Pineapple Juice (1/2 oz)
1 dash Picon (1/4 oz Torani Amer)
Shake with ice and strain into a cocktail glass.
A few Saturdays ago, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Franklin Square in the whiskey section. The Franklin Square seemed like a Liberal or Monahan Cocktail accented with pineapple juice which seemed like an intriguing concept. Once mixed, the drink offered a rye aroma with a dark fruity note. Malt and grape on the sip were complemented by the Picon's caramel, and the swallow rounded things off with rye, pineapple, and dark orange flavors. Indeed, the Franklin Square came across like a darker, sweeter Algonquin.
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!