1 1/2 oz Cynar
1/2 oz Velvet Falernum
1/2 oz Lime Juice
Shake with ice and strain into a Collins glass. Top with 3 oz ginger beer, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.
Two Mondays ago, Andrea and I ventured up to the Baldwin Bar at Sichuan Garden II where Vannaluck Hongthong and Raul Zelaya were at the stick. For a first drink, I asked Van for the Cynar Buck on the menu that reminded me in concept of Deep Ellum's Fernet Buck, and he mentioned was created by bartender Patrick Andrew. The Buck began with a mint and nutmeg aroma that preceded a caramel and lime sip. Next, the swallow was where the magic happened with a funky bitter paired with ginger spice that finished with clove and additional ginger notes.
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!