1 oz Old Overholt Rye
3/4 oz Amaro Nonino
3/4 oz Amontillado Sherry
1/2 oz Giffard Apricot Liqueur
1 dash Orinoco Bitters
2 drop Salt Tincture
Stir with ice and strain into a cocktail coupe glass.
Two Tuesdays, Andrea and I desired digestif-style nightcaps after having a large dinner, so we stopped into Backbar on the way home. For a cocktail, I asked bartender Kat Lamper for the Apricottage which was described on their summer whiskey section of the menu as a "comfy cozy summer sipper." Kat also mentioned that the recipe was the handiwork of Josh Cross, and I was drawn to it due to the way apricot works well with amaro and other herbal liqueurs like Swedish Punsch. Once stirred and strained, the Apricottage presented an apricot aroma that gave way to a caramel and grape sip. Next, rye began the swallow that ended with an apricot-dark herbal combination.
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!