3/4 oz Four Roses Bourbon
3/4 oz Cardamaro
3/4 oz Aperol
3/4 oz Lemon Juice
1 oz Pineapple Shrub
Shake with ice and strain into a Collins glass. Fill with ice, garnish with a pineapple fruit leaf, and add a straw.
Two Wednesdays ago, Andrea and I met up to get cocktails and some food at the recently opened Tiger Mama near Fenway. For a first drink, Andrea asked bartender James Miranda for the Harris Shrub. Since bar manager Charles Coykendall was last at Sichuan Garden's Baldwin Bar, perhaps this drink is a riff on their Classic Harris which is Bourbon, Aperol, Cardamaro, and lemon juice. When I had a taste, the nose presented pineapple and vinegar aromas. Next, the sip was full of lemon notes with hints of pineapple, and the swallow offered the rest of the pineapple flavors plus a bitter grape one from the Cardamaro teaming up with the Aperol.
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!