2/3 Rye (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (1 oz Dolin)
1 dash Cassis (1/4 oz Massenez)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Peychaud's Bitters (2 dash)
Stir with ice and strain into a cocktail glass.
Two Sundays ago after my bar shift, I came home and opened up Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Seventy First in the whiskey section which appeared like an interesting Brooklyn sort of drink. The drink name conjured up a military unit name; however, the 71st Infantry Division was not formed until mid-way into World War II and thus more than a decade late for this book. Regardless, a Manhattan variation seemed like a perfect way to end the evening. In the glass, the Seventy First shared a rye aroma with dark undercurrents from the cassis. Next, grape and dark cherry notes filled the sip, and the swallow offered whiskey, black currant, and nutty maraschino flavors with a dry and clean finish from the Peychaud's Bitters.
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!