1 1/2 oz Four Roses Bourbon
1 oz Cinzano Sweet Vermouth
1/4 oz St. Elizabeth Allspice Dram
1/4 oz Avèze Gentian Liqueur
Stir with ice and strain into a rocks glass with fresh ice. Add straws and optional to garnish with freshly grated nutmeg.
For a private holiday party yesterday, I was asked to come up with two cocktails to serve to 150 guests. Since Jon, one of the other bartenders, was doing that shift with me, I put one of his shaken creations on the list. For the other stirred one, I thought about the new bottle addition to our bar at Loyal Nine, namely St. Elizabeth Allspice Dram. As inspiration, I thought of the vermouth-based Sinnerman that paired allspice dram with Suze Gentian Liqueur, and I decided to take it in a Manhattan direction by making it a Bourbon-forward recipe instead of the last time I tinkered with the flavor combination in a Swizzle. Indeed, the earthiness of the gentian pairs well with the dram's spice to provide great accents to the whiskey and vermouth. Finally, the name came easily for I wanted to pay tribute to one of the East Cambridge characters who we have dubbed Son of Santa from early on; now that the Christmas season is upon us, Son of Santa lives up to our name for him by wearing a red and white Santa hat. While I was trying to keep it simple given the volume we would be dealing with, I kept thinking that the drink needed a garnish of some sort and perhaps freshly grated nutmeg was the answer.
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!