1 oz Mezcal (Montelobos)
1 oz Sweet Vermouth (Dolin)
3/4 oz 100 Proof Apple Brandy (Laird's)
1/4 oz Fernet Branca
1/4 oz Maraschino Liqueur (Luxardo)
Stir with ice and strain into a rocks glass with fresh ice. Garnish with an apple fan (omit).
Two Wednesdays ago, it was after midnight so it was technically Cinco de Mayo. To get a head start on the holiday, I decided upon another recipe from the current issue of Imbibe Magazine called All Jacked Up from Jordan Brower of Mayahuel in Manhattan. Overall, it seemed like a smoky agave version of the Newark. Once built, it presented a smoky aroma with hints of Maraschino on the nose. Next, grape on the sip transitioned to mezcal, apple, and hints of nutty cherry with an herbal menthol finish.
Postnote: I remade the drink in the Fall and included the apple fan to great aromatic and visual effect.
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!