1 1/2 oz Pig's Nose Scotch
1 oz Lustau Oloroso Sherry
1/2 oz Nocino Liqueur
2 dash Fee's Walnut Bitters
1 dash Orange Bitters
Stir with ice and strain into a coupe glass. Garnish with an orange twist.
The drink that Andrea requested at Estragon was a Scotch and nutty number that bartender Sahil Mehta later named Juglans Regia. I was familiar with the Latin name for walnuts from Craigie on Main's Jupiter's Acorn Flip. Here, instead of a Flip, it was more of a Bobbie Burns using a nutty sherry as the wine element. Once prepared, the twist donated orange oils on top of the dark grape notes and hint of smoke on the nose. Next, the sip offered dry grape and malt notes, and finally, smoky and nutty flavors filled 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!