1 1/2 oz Cocchi Sweet Vermouth
1/2 oz Leopold Bros. Blackberry Liqueur
3/4 oz Lime Juice
3/4 oz Simple Syrup
Shake with ice and strain into a Collins glass with 2 oz of soda water. Top with ice, add a straw, and garnish with mint and a blackberry picked to a lime slice.
As a first drink at the Baldwin Room at Sichuan Garden II, Andrea asked bartender Joel Atlas for the Torino Highball. Joel mentioned that this recipe was a collaboration between bartenders Ran Duan and Vannaluck Hongthong. Once in a glass, the Highball presented a mint aroma with a darker note from the blackberry garnish. The crisp, carbonated sip offered dark berry and grape notes, and additional aspects of the blackberry and grape flavors rounded out the swallow.
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!