1 oz Olmeca Altos Tequila
3/4 oz Lime Juice
3/4 oz Falernum
1/2 oz Crème de Cassis
2 dash Chili Bitters (*)
Shake with ice and strain into a coupe glass.
(*) A house-made habañero pepper in vodka infusion. A dash of hot sauce will work in a pinch.
A few Mondays ago, I popped into Brick & Mortar to get a nightcap on my way home from an event. There, I asked bartender Paul Yem for the Under the Gun which turned out to be his invention. I was drawn in for it reminded me of Trader Vic's Diablo with clove and chili instead of ginger as the spice element but kept short like a Count Diablo. Once built, the Under the Gun shared a tequila, cassis, and hint of pepper aroma. Next, lime and berry notes filled the sip, and agave, currant, and clove came through on the swallow along with a light heat aspect on the finish.
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!