2/3 Rye (1 1/2 oz Sazerac)
1/3 Sweet Vermouth (3/4 oz Alessio)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Picon (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass.
Two Fridays ago for my nightcap, I turned to the whiskey section of Pioneers of Mixing at Elite Bars: 1903-1933 to find one of their Manhattan variations. There, I selected the Vickers that reminded me of a Creole with Yellow Chartreuse in place of the Benedictine. While the book gave no indication of the drink name origin, Vickers was a major weapons, armament, and ship builder that would have been duly noted during World War I. Once built, the Vickers shared a dark fruit nose from the Picon pairing with the vermouth. Similarly, those components contributed greatly to the grape and caramel sip, and the swallow showcased the rye with herbal notes finishing with bitter orange notes.
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!