1 1/2 oz Wild Turkey Rye (Rittenhouse)
1 oz Lillet Blanc (Cocchi Americano)
1/2 oz Laird's Bonded Apple Brandy
1/4 oz Green Chartreuse
3 dash Abbott's Bitters (Housemade)
Stir with ice and strain into a coupe glass. Garnish with an orange twist.
Two Fridays ago after my evening's shift, I was in the mood for a nightcap. For a selection, I turned to my picked-over but not yet completed P.D.T. Cocktail Book for a recipe. The one that caught my eye was Daniel Eun's circa 2007 Harvest Moon. Daniel described how the drink looks like the sky "during the harvest moon -- when the reddish-orange moon rises after sunset." Once stirred and strained, the Harvest Moon offered an orange, apple, and herbal bouquet to the nose. On the palate, a citrussy wine sip led into a bounty of complex flavor on the swallow including rye, apple, herbal, and clovey spice.
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!