2/3 Brandy (1 3/4 oz Camus VS Cognac)
2 dash Sweet Vermouth (3/4 oz Alessio)
2 dash Curaçao (1/4 oz Pierre Ferrand Dry)
1 dash Picon Bitters (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, I sought out Pioneers for Mixing at Elite Bars: 1903-1933 for the evening's nightcap. There, I spotted the Frisby that appeared like a bitter orange-tinged Brandy Manhattan. I was curious if it was named after the flying disc, but not only is that spelled Frisbee, it was not invented until the 1940s after the recipe's publication. The Frisby is one of the many drinks in that book that pair curaçao with Picon such as in the White Rat to achieve a more complex bitter citrus flavor. The Frisby once prepared offered a grape aroma with dark orange notes to the nose. Next, the vermouth's grape continued on into the sip, and the swallow began with brandy and bitter notes and ended with an orange flavor from the two liqueurs.
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!