1 1/2 oz Cerbois VSOP Armagnac
1 oz Cinzano Dry Vermouth
1/2 oz Benedictine
1 barspoon Green Chartreuse
Stir with ice, strain into a cocktail coupe, and garnish with lemon twist oils.
One of the cocktails that Andrea had at Estragon was one of Sahil Mehta's drinks of the day from 6 weeks prior. The recipe seemed to fall somewhere between a Brandy Manhattan and a citrus-free Champs-Élysées. Even though the dry vermouth was Italian here, it could have been made with all French ingredients; for that fact, I dubbed this unnamed recipe the Sacré Coeur. Once built, it offered a lemon aroma that preceded a white wine-driven sip. Next, brandy was paired with herbal notes on the swallow with Benedictine's richness working well with Chartreuse's more herbal accents.
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!