1 1/2 oz Milagro Reposado Tequila
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Cynar
1/2 oz Honey Syrup
1/2 oz Lemon Juice
Shake with ice and strain into a coupe glass.
Two Mondays ago, I ventured over to J.M. Curley where bartenders Katie Soule and Amber Carbino were at the stick. For a first drink, I asked Katie for the High Five, So Am I; Katie mentioned that it was created by Laura Ganci. I was drawn to the ingredient list for it reminded me of a Michigander with the Cynar, honey, and lemon crossed with a One One Thousand with Cynar, apricot, and lemon. In the glass, the High Five displayed agave and funky herbal aromas. On the palate, the sip contained honey, lemon, and a hint of stone fruit, and the swallow presented tequila notes and a great Cynar-apricot combination that I tasted in the One One Thousand. Moreover, the honey donated a nice smoothness to the drink.
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!