1 oz Royal Thistle Scotch
1/2 oz Laird's Bonded Apple Brandy
1 oz Carpano Antica Sweet Vermouth
1/2 oz Russo Nocino
1 dash Angostura Bitters
Stir with ice and strain into a single old fashioned glass. Garnish with a cherry.
Tuesday two weeks ago, Andrea and I ventured over to Audubon for dinner. For a drink, I asked bartender Taylor Knight for the Darkwing Duck from the cartoon-themed section of the menu, and he mentioned that it was bar manager Tyler Wang's menu item. Once prepared, it gave forth nutty and smoke aromas with a hint of grape. The grape continued on into the sip where it mingled with apple flavors, and the swallow presented the Scotch with nutty notes smoothed over by the Carpano Antica.
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!