2 oz Wild Turkey 101 Rye (Jim Beam Rye)
1/2 oz Cynar
1/2 oz Averna
1/4 oz Benedictine
Stir with ice, strain into a cocktail glass or coupe, and garnish with lemon oil from a twist.
After work on Saturday night, I was in the mood for a nightcap, so I reached for Brad Parson's Amaro book, and found something bitter, brown, and perhaps served down called Yesterday, Today, and Amaro. The drink and the pun name stem from the bar at the Abe Fisher restaurant in Philadelphia. Once prepared, the drink's lemon oil brightened the caramel, herbal, and whiskey aroma. Next, the caramel continued on into the sip where it mingled with the whiskey's malt, and the swallow shared the rye, funky herbal notes, and a hint of cherry.
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!