1 oz Del Maguey Mezcal Vida
1/2 oz Ancho Reyes Chili Liqueur
1/2 oz Brovo 14 Amaro
1 oz Carpano Antica Sweet Vermouth
Stir with ice and strain into a rocks glass. Garnish with a lime twist.
Two Mondays ago, Andrea and I headed over to the Baldwin Room at Sichuan Garden II where bartenders Vannaluck Hongthong and Raul Zelaya were at the stick. For a first drink, Andrea asked Van for the Palace of the Dead, and Van described how this was Ran Duan's recipe. In the glass, the garnish added lime notes to the mezcal's smoke aroma. Next, grape and caramel on the sip led into agave, pepper spice, and herbal notes on the swallow.
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!