1 1/2 oz Four Roses Bourbon
1/2 oz Pimm's #1
1/2 oz Orgeat
1/2 oz Lemon Juice
2 dash Peychaud's Bitters
Shake with ice and strain into a coupe glass. Garnish with an 'E' shaped lemon twist.
Two Tuesdays ago, Andrea and I ventured into Backbar after getting dinner in Union Square. For a cocktail, I asked bartender James Lamont for their Drink of the Week, the Easy E, for it appeared like an Army & Navy riff. James explained that it was bartender Look There's recipe, and he was inspired by Toby Cecchini's Improved Japanese Cocktail as well as his recent trip to New Orleans. Once in a glass, the Easy E proffered a lemon and nutty aroma. The lemon continued on into the sip where it mingled with the Bourbon's malt notes and hints of berry from the Pimm's. The rest of the Bourbon came through on the swallow along with the orgeat's nuttiness and a dry finish from the bitters.
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!