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.
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!