1 1/2 oz Grant's Blended Scotch
3/4 oz Punt e Mes
1/4 oz Lustau East India Solera Sherry
1/4 oz Lustau Amontillado Sherry
1/4 oz Cynar
1 dash Angostura Orange Bitters
Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist.
For my cocktail at Craigie on Main, I asked Rob Ficks for the Get the Wolfe that had caught my attention the last visit or two. Rob explained that it was his creation and that originally it utilized all East India Solera Sherry, but he split it with amontillado to dry out the balance a touch. In the glass, the Get the Wolfe gave forth an orange and grape bouquet to the nose. The grape continued on into the sip where it mingled with the Scotch's malt, and swallow proffered smoky whisky and bitter herbal flavors. Although the amount of Cynar in the drink was slight, it did complement the Scotch here well perhaps in conjunction with the Punt e Mes.
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!