2/3 jigger Dry Vermouth (2 1/4 oz Noilly Prat)
1 dash Orgeat (3/8 oz)
1 dash Grenadine (3/8 oz)
1/2 Egg White (1 full Egg White)
Shake once without ice and once with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.
The post-shift drink two Thursdays ago was the Pantomime from Boothby's 1934 World Drinks & How to Mix Them. The recipe was quite curious for it was a low alcohol egg drinks that featured dry vermouth; moreover, I was also intrigued by the tropical elements of orgeat, grenadine, and nutmeg in the mix. Once built, the Pantomime offered nutmeg over nutty orgeat aromas. Next, a creamy and rich sip shared hints of pomegranate, and the swallow was a mix of nutty and herbal 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!