1 1/2 oz Diep 9 Aged Genever
1 oz Zucca Rabarbaro Amaro
1 oz Carpano Antica Sweet Vermouth
Stir with ice and strain into a rocks glass. Garnish with an orange twist.
For a second drink, I asked bartender Vannaluck Hongthong for the Oude Negroni. Van joked that we had picked 3 of Joel Atlas' drinks that night, but he was not surprised since Joel took the lead to update the list as others at the bar were traveling, guest bartending, and competing. Once in a glass, the Oude Negroni shared lemon, grape, and malty aromas. The malt and grape notes continued on into the sip, and the swallow offered a bitter herbal finish. While the finish was not citrussy like Campari, it did otherwise have a similar feel and balance.
For a second drink, Andrea asked Van for the Sherry Colada; it was prepared to the same recipe that I wrote about back in January, but Ran Duan changed the presentation of his drink after he went to London and was inspired to buy new glassware. Here, the drink is served in a flower vase of sorts with an Angostura Bitters float, an orchid, and a pineapple leaf, and the presentation was stunning enough to post the photo and the update.
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!