2/3 Scotch (1 1/2 oz Buchanan's 12 Year + 1 bsp Caol Ila 12 Year)
2 dash Apricot Brandy (1/4 oz Rothman & Winter)
1 dash Dry Vermouth (3/4 oz Noilly Prat)
1 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.
After trying the Frisby a few nights before, I returned to Pioneers of Mixing at Elite Bars: 1903-1933 to try another curaçao-Picon combination called the Magician. Here, the spirit was Scotch instead of brandy and the vermouth was dry instead of sweet; moreover, there was an additional liqueur of apricot in the mix. The combination of Picon and apricot appeared in that book in their Montana. Once prepared, the Magician shared an orange, apricot, and peaty aroma that led into a malt-driven sip. The swallow lived up to the name with a complex smoky Scotch and bitter orange swallow that ended with apricot flavors and a lingering smoke note. Indeed, I was rather impressed at how well the apricot interacted with the smoke here.
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!