2 oz Averna
1/2 oz Demerara Syrup
1/2 oz Lemon Juice
1 dash Bittermens Molé Bitters
Shake with ice, strain into a white wine glass containing 2 oz Bohigas Cava, and garnish with a lemon twist.
Two Thursdays ago for the drink of the day, I decided to do my recent amaro riff on the French 75. The drink was created for one of my regulars who alternated between ordering our cava and drinking Averna. When I proposed one night after plotting out the recipe that I could put together everything he loved into one glass, he asked if that was a cocktail before declaring that there was too much going on. It just was not his style. Instead, I served it to another regular a month or two later to fulfill one of his drink requests, and his outward enjoyment of it sold the next one to someone in his group. And last night, I served it as our drink of the day at Loyal Nine where the reception was quite positive with all of the rich caramel, chocolate, and light herbal notes over a dry and crisp backbone. For a name, I was considering the Averna 75, but my coworkers thought the Averna Diamond Fizz sounded more elegant.
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!