1/2 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (1 oz Dolin)
1/6 Crème Yvette (1/2 oz)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass.
Two Fridays ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 to find the evening's nightcap. In the whiskey section, I spied the Caboose that reminded me of the Lord Sheffield that was a Manhattan with Crème Yvette and additional bitter notes. Here, the Caboose gave forth floral and berry aromas from the Crème Yvette. Next, malt, grape, and berry flavors on the sip led into rye, floral, and spice notes on the swallow.
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!