1 oz Rye Whiskey (Sazerac)
1 oz Cynar
3/4 oz Lemon Juice (1/2 oz)
3/8 oz Maraschino Liqueur (1/4 oz Luxardo)
3/8 oz Curaçao (1/4 oz Senior)
5-6 Mint Leaves
Shake with ice and strain into a sugar-rimmed glass. Garnish with lemon oil, a long lemon twist, and a mint sprig.
Later that Monday night, I turned to Imbibe's drink archives to find a good rye whiskey recipe. There, I spotted a 2014 Crusta recipe by Brynn Smith of Los Angeles' Sotto that included Cynar and mint along with the more more traditional Crusta ingredients of lemon, Maraschino, and orange liqueur. Once built, the Pie-O-My offered up a lemon and mint bouquet. Next, malt, lemon, and caramel on the sip gave way to rye, orange, Maraschino, and minty-bitter herbal flavors 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!