2 oz Woodford Reserve Bourbon
1/2 oz Suze Gentian Liqueur
1/2 oz Falernum
1/2 oz Lemon Juice
1/2 oz Simple Syrup
2 dash Celery Bitters
Shake with ice and strain into a rocks glass full of ice. Garnish with a lemon slice and mint sprigs, and add straws.
After Backbar, I made my way over to the Central Square T stop to take things inbound to downtown. My agenda was to support Matt Schrage at his first official shift at the Highball Lounge. For a first drink, I asked Matt for the Barnyard Punch. Later bartender Shaher Misif came by and explained that he originally created this recipe as a large format punch, but he later adapted it as a single serving cocktail for the menu. In the glass, the Barnyard Punch was anything but barnyardy for it offered mint and lemon aromas. The lemon countered the richness on the sip, and the swallow proffered Bourbon, gentian and other herbal notes, and clove spice. Even as a single serving, it was definitely easy drinking like a punch but still was packed with interesting flavors.
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!