2 oz Rittenhouse Rye (Sazerac)
3/4 oz Dubonnet Rouge (Bonal)
1/4 oz Fernet Branca
1/4 oz St. Germain (St. Elder)
Stir with ice, strain into a coupe, and garnish with a lemon twist.
For the cocktail hour two Mondays ago, I re-investigated the PDT Cocktail Book for recipes that I might have glossed over the past few years. The one that called out to me was Jim Meehan's 2009 riff on Jamie Boudreau's Cooper's Cocktail which was a combination of rye, elderflower, and Fernet created at the Vessel in Seatle. I probably skipped over this recipe since I lacked Dubonnet which is part of the name; since I stopped stocking this Kentucky-made quinquina at home, I have had good luck substituting in Bonal, so it was worth a try here. In the glass, the Duboudreau Cocktail presented a lemon, rye, and herbal-menthol bouquet to the nose. Next, malt and grape on the sip offered up a familiar Manhattan-y feel, and the swallow showcased rye, floral, and bitter flavors with menthol and quinine notes on the finish.
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!