1 oz Angel's Envy Bourbon
3/4 oz Lustau Amontillado Sherry
3/4 oz Averna
3/4 oz Water
2 dash Angostura Bitters
Build in a rocks glass without ice and stir to mix. Note: this is a room temperature cocktail.
For a first drink at Sichuan Garden II's Baldwin Bar, I asked Van for the curiously room temperature Velveteen Rabbit. Van mentioned that it was created by bartender Ran Duan and was a re-working of one of his previous drinks. I later realized that I had made this one at home as the Last Cold Night Before Spring after it had won one of the monthly ShakeStir competitions using a different Bourbon. Here, the Velveteen Rabbit showed off a dark nutty grape aroma. Next, caramel and grape on the sip transitioned into rich Bourbon accented with herbal spice and sherry nuttiness on the swallow. The swallow also displayed some chocolate notes on certain sips.
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!