1 oz Perry's Tot Gin
1 oz Cocchi Americano
1/2 oz Combier Peche
1/2 oz Amargo Vallet
Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.
Two Tuesdays ago, Andrea and I had dinner at Mei Mei and wandered around the block to Audubon for drinks. Both Andrea and I were smitten by Audubon's cartoon-themed section options and ordered a pair. The one that she selected was bartender Taylor Knight's Friar Tuck. In the glass, the Friar Tuck shared a peach aroma accented by grapefruit oil notes. Orchard fruit and citrussy flavors on the sip were followed by juniper, peach, and herbal elements on the swallow. The success of the drink hinged on how well the peach liqueur paired with the Amargo Vallet bitter herbal notes; I previously noticed that peach worked well with Campari and Gran Classico in the Bitter Peach and the Campeche, so perhaps other peach-amaro pairings would blossom.
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!