1 oz Blended Scotch (Pig's Nose)
1 oz Punt e Mes
1 oz Aperol
Stir with ice and strain into a rocks glass with ice. Garnish with an orange twist.
A few Tuesdays ago, I reached for Food & Wine: Cocktails 2008 and spotted a great Negroni variation created by Holly Roberts then of Amalia in Manhattan. Overall, it appeared like a Scotch riff that fell between a Contessa and a Patrician. Once prepared, the Ortensia gave forth an orange oil aroma that brightened the briny smoke nose. The sip was full of malt, grape, and hints of orange flavors, and it led into the swallow which mirrored the sip with Scotch and Punt e Mes's bitter notes with an orange finish.
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!