1 1/2 oz Bols Genever
3/4 oz Sweet Vermouth (Alessio)
1/2 oz Crème de Peche de Vigne (Briottet)
1 dash Angostura Bitters
Stir with ice, strain into a coupe glass, and garnish with an orange twist.
After my shift two Fridays ago, I turned to Jordan Felix's Under Lock and Key that he created at Portland's Clyde Commons. I uncovered the recipe in the Bols Bartending's Traveling Cocktail Book 2013 collection, and I was hoping that peach liqueur would work as well as rhubarb syrup did in the Old New York Cocktail. Once prepared, the orange twist oils brightened up the Genever's malt on the nose. Next, the sip was filled with the sweet vermouth's grape, and the swallow offered an intriguing Genever transitioning into peach effect with a hint of spice on the finish.
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!