2 oz Amontillado Shery (Lustau)
1 oz Pineapple Syrup
1/2 oz Blended Scotch (Buchanan 12 Year)
1/2 oz Lemon Juice
Shake with ice, strain into a Collins glass, fill with crushed ice, and garnish with 3 dash Angostura Bitters and a pineapple wedge (omit).
Two Saturdays ago, I turned to the new issue of Imbibe Magazine (May/June 2016) and decided upon a Cobbler as the evening's libation. The Dunmore Cobbler created by Ryan Fitzgerald and Todd Smith of ABV in San Francisco took the classic SherryCobbler and switched the sweetener to pineapple syrup and accented things with a bit of Scotch whisky. Once assembled, the Dunmore Cobbler gave forth an allspice and clove bouquet to the nose. Next, grape, malt, and lemon on the sip transitioned into pineapple and nutty flavors on the swallow. And once the floated bitters garnish entered into the equation, the drink became spiced and drier.
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!