1 1/2 oz Macchu Pisco
1/2 oz Del Maguey Mezcal
1/2 oz Blanco Vermouth
1/2 oz Elderflower Liqueur
3/4 oz Lemon Juice
1 Egg White
Shake once without ice and once with ice, strain into a coupe glass, and garnish with 5 drops of Angostura Bitters.
Two Tuesdays ago, we celebrated my belated birthday at Myers & Chang, and afterwards we were in a cocktail mood. Therefore, we headed over to the Ink Block to visit Bar Mezzana. For a drink, I asked bartender Jenna Rycroft for the 1491; she later explained that she created this along with bar manager Ryan Lotz for the opening menu with a pre-Columbus theme of New World spirits. I had previously had a 3:1 mix of pisco to mezcal in the Firecracker Cocktail, and I was up for revisiting the flavor combination. In the glass, the 1491 presented floral aromas to the nose. Next, a creamy lemon and fruity sip gave way to pisco, smoky mezcal, and floral notes on the swallow.
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!