1/2 White Horse Whisky (1 1/4 oz Buchanan's 12 Year)
1/2 Dry Vermouth (1 1/4 oz Noilly Prat)
Good dash Benedictine (1/2 oz)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass.
Two Tuesdays ago, I turned to the 1937 Café Royal Cocktail Book and found a dry Bobby Burns-like recipe created by E. Goodall called the White Horse. While the name White Horse was a tribute the Scotch brand utilized, the combination was very similar to the Brainstorm in the 1934 Boothby book with a lot more dry vermouth and the addition of bitters. Once built, the White Horse shared Islay-like peat smoke combining with herbal aromas to make an almost medicinal note. A malty sip with some body from the Benedictine transitioned into a smoky Scotch swallow with minty, chocolate, and spice elements.
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!