1 oz Rittenhouse Rye
1/2 oz Fidencio Mezcal
1/2 oz Lustau Palo Cortado Sherry
1/3 oz Chai Tea Syrup
Stir with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.
Two Tuesdays ago, Andrea and I had dinner at Estragon. For a first drink, Andrea asked bartender Sahil Mehta for last week's drink of the day called the Melting Pot. In the glass, the libation gave forth a lemon oil aroma that preceded a malt and crisp grape sip. Next, the rye whiskey and smoky agave paired on the beginning on the swallow, and the drink ended with a nutty spice finish. Overall, the combination of sherry and chai tea syrup mimicked a sweet vermouth such that the drink was rather like a Manhattan.
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!