2/3 Strathmore Scotch (1 oz Buchanan's 12 Year, 1 oz Pig's Nose, 1 bsp Caol Ila 12 Year)
2 dash Dry Vermouth (1 oz Noilly Prat)
2 dash Raspberry Juice (1/2 oz Royal Rose Raspberry Syrup)
1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass.
After my work shift two Fridays ago, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for some liquidy inspiration. In the non-American whisk(e)y section, I was drawn to the Simplicity for it paired Scotch with raspberry akin to the Devery Crusta but in a Bobby Burns or Rob Roy sort of format. Once prepared, the Simplicity share a malt, smoke, and raspberry nose. Next, malt with light berry and white wine notes filled the sip, and the swallow was the combination of smoke, whisky, and raspberry. Sadly, the combination of Scotch and raspberry was not as magical here as it was in the Crusta, so perhaps the flavor is improved with some brightness from citrus' acidity, but overall, it was definitely a solid drink.
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!