2 oz Siembra Azul Blanco Tequila (Avion)
3/4 oz Dolin Blanc Vermouth
1/2 scant oz Yellow Chartreuse
1/4 tsp Cinnamon Syrup (1/4 oz)
Stir with ice and strain into a cocktail coupe.
After my shift two Sundays ago, I reached for the Death & Co. Cocktail Book for liquid salvation. The recipe that called out to me was Alex Day's 2009 Alta California which reminded me of an agave Alaska-Puritan. I misread the 1/4 tsp and added a full 1/4 oz of cinnamon syrup here, but my latest batch of that syrup is not that potent, so the effect save for the syrup was perhaps similar. In the glass, the Alta California presented agave with herbal notes to the nose. Next, honey and white wine on the sip transitioned into a tequila and lightly herbal swallow with a cinnamon 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!