1/2 oz Cocchi Americano
1/2 oz Dolin Blanc Vermouth
1 tsp St. Germain
1 dash Grapefruit Bitters
1 Grapefruit Twist
Squeeze the twist into a mixing glass, add the rest of the ingredients, stir with ice, and strain into a cocktail coupe.
• 855 recipes from 102 bars and restaurants in Greater Bostonhttp://www.barnesandnoble.com/w/boston-cocktails-frederic-r-yarm/1126217380
• 10 essays on hospitality
• Tributes to some of Boston bartending's allstars
• Features on the Daiquiri Time Out and other Boston phenomenons
• A by-location and by-ingredient index for this book AND for the 2012 Drink & Tell book!! Yes, for all 1360 drinks spanning 2006-2017!
Chancellor (1956)The recipe that I ended up going with was adapted by Joseph Schwartz at Manhattan's Little Branch and published in the 2008 edition of Food & Wine: Cocktails book. Schwartz dropped the port in half and made up for the lost body by calling for a fuller Scotch; he also switched the bitters from orange to Peychaud's which along with the decreased amount of sweet fortified wine would help to send the recipe into a drier realm. In the glass, the Chancellor offered grape and peaty smoke to the nose, and this led into a malt and grape sip. Next, the swallow began with the smoky whisky being mellowed by the port and ended with hints of anise-driven spice.
• 2 oz Blended Scotch
• 1 oz Ruby Port
• 1/2 oz Dry Vermouth
• 2 dash Orange Bitters
Stir with ice and strain into a cocktail glass.