1 1/2 oz Famous Grouse Blended Scotch (Buchanan's 12 Year)
1/2 oz Laird's Bonded Apple Brandy
3/4 oz Lemon Juice
3/4 oz Simple Syrup (1/2 oz)
1/4 oz Grenadine (1/2 oz)
1 Egg White
Shake once without ice and once with ice. Strain into a coupe glass and garnish with a cherry.
Two Saturdays ago, to break up the run of Tiki drinks as of late, I reached for the Death & Co. Cocktail Book. There, I spotted one of Phil Ward's "Mr. Potato Head" swap-outs, the Scotch Lady. He created that drink in 2008 as a modification of the Pink Lady with Scotch in place of the classic's gin. Once prepared, the Scotch Lady offered a hint of smoke aroma and a vague fruitiness from either the apple brandy or pomegranate syrup through the egg white froth. On the tongue, the Scotch Lady shared a creamy, lemon, and pomegranate sip; next, the swallow offered the Scotch and apple notes with a smoky and lemony 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!