1/2 Scotch (1 1/2 oz Buchanan's 12 Year)
1/3 Grapefruit Juice (3/4 oz)
1/3 Dry Vermouth (3/4 oz Noilly Prat)
1 dash Ojen Bitters (1 barspoon Pernod Absinthe)
Shake with ice and strain into a cocktail glass. I added a grapefruit twist.
Two Saturdays ago, I found my way to the whiskey section of Pioneers of Mixing in Elite Bars: 1903-1933, and noted the Express. The Scotch and grapefruit pairing in this one reminded me of the Polly's Special where it worked rather well and much better than rye and grapefruit have in the past. Once built, the Express donated bright grapefruit oil aroma over lower smoke notes. Next, the sip offered dry malt, grapefruit, and wine, and swallow began with Scotch and ended with grapefruit and anise-herbal flavors.
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!