2/3 Rye Whiskey (1 1/2 oz Sazerac)
1/3 Sherry (3/4 oz Lustau East India Solera)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Picon (1/4 oz Amer Picon)
1 dash Dry Vermouth (1/4 oz Noilly Prat)
Stir with ice and strain into a cocktail glass.
After my shift two Thursdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as my spirituous guide to locate a nightcap. There, in the whiskey section was a Brooklyn-like number called the Pansy with Yellow Chartreuse instead of the Maraschino and sherry in addition to the dry vermouth. Once stirred and strained, the Pansy gave forth grape aromas with a hint of rye. Next, the grape shined through on the sip along with the rye's malt, and the swallow was a combination of the rye and herbal notes with a slightly nutty and bitter 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!