2/3 Scotch (1 oz Buchanan's 12 Year)
2 dash Sweet Vermouth (3/4 oz Dolin)
2 dash Bourbon (3/4 oz Fighting Cock 103)
1 dash Maraschino Liqueur (3/8 oz Luxardo)
1 dash Ojen Bitters (1/8 oz Butterfly Absinthe)
Stir with ice and strain into a cocktail glass.
After Yacht Rock Sunday two weekends ago, I returned home hankering for a nightcap. For ideas, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Corpus Christie that appeared like an Improved Rob Roy-Manhattan hybrid. Once in the glass, the Corpus Christie shared absinthe's ethereal anise aromas crossed with Maraschino's fruity-nutty ones. On the sip, the grape and malt flavors were accented by cherry, and the swallow gave forth smoky whisky, nutty, and anise elements.
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!