1 1/2 oz Blandy's 5 year Sercial Madeira
1/2 oz Averna
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice
Shake with ice and strain into a Collins glass. Fill with crushed ice, garnish with a lemon twist and grated nutmeg, and add a straw.
In turning over the menu at Loyal Nine for Spring, I wanted to change the stirred low proof offering to a second one with citrus. Since there has been an upswing of tickets for sherry and madeira Cobblers over the last few months thanks to one server's love of them, I decided to put a Cobbler on the menu. I, of course, opted for madeira since it along with rum and brandy are the trio of spirits popular during the Colonial era that our restaurant focuses on and despite the sherry Cobbler being the delicious default for the style. After hacking through some combinations, herbal Averna, spiced cinnamon syrup, and crisp lemon juice rounded out the dry madeira with perhaps some direction from my I Can't Dance last summer. For a name, I searched for shoe cobblers and producers in the restaurant's neighborhood but could only find information about the old Sears shoe factory between there and Central Square. The Cambridge Cobbler was sort of decided on -- until it appeared on the menu as the E.C. Cobbler for East Cambridge and the gang sign I like to flash with my hands when describing the Loyal Nine neighborhood.
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!