1 1/2 oz Old Granddad Bourbon (OGD Bonded)
1/2 oz Lustau Pedro Ximenez Sherry
1/2 oz Amaro Nonino (Averna)
1/2 oz Lemon Juice
Shake with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with 2 dash espresso liqueur (1/8+ oz Galliano Ristretto).
Two Tuesdays ago for the cocktail hour, I recalled a recipe that I had spotted on Punch Drinks called the Pedro Suckerpunch. The drink was created in San Francisco as part of 15 Romolo's "Suckerpunch" series of offerings with the Pedro part named after the richly flavorful Pedro Ximenez sherry ingredient. Once prepared, the punch gave forth a coffee and raisin aroma. Next, the sip offered a sweet raisin, caramel, and lemon medley, and the swallow was a delightful combination of the Bourbon, amaro's herbal notes, and sherry's dried grape. Since most of the espresso liqueur garnish sank, the end of the drink's swallow was rather coffee driven.
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!