1 1/2 oz Copper & Kings Aged Brandy
3/4 oz Cocchi Sweet Vermouth
3/4 oz Carpano Antica Sweet Vermouth
1/2 oz Giffard Apricot Liqueur
2 dash Fee's Whiskey Barrel Bitters
Stir with ice and strain into a small white wine glass. Garnish with a cherry and a lemon twist.
For my first drink at the Baldwin Room at Sichuan Garden, I asked bartender Anthony Vibert for the Domina. Anthony mentioned that it was created by bartender Joel Atlas and featured an American brandy made in Kentucky by the Copper and Kings distillery. Once prepared, the Domina offered a lemon and cherry aroma from the garnishes. Next, the grape notes from the two vermouths paired up on the sip, and the swallow continued with a medley of grape flavors with an apricot and cinnamon 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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!