2/3 Rye Whiskey (1 1/2 oz Sazerac)
2 dash Dubonnet (1/2 oz Bonal)
1/3 Dry Vermouth (3/4 oz La Quintinye)
1 dash Benedictine (1/4 oz)
1 dash Picon Bitters (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass.
Two Saturdays ago, I finished packing for my trip to Louisville and decided to treat myself with something from Pioneers of Mixing at Elite Bars: 1903-1933. There, I selected the Jackson that appeared like a Creole with the sweet vermouth substituted for dry vermouth and a quinquina here. In the glass, the Jackson shared a rye and dark orange aroma. Next, malt and grape mingled on the sip akin to a Manhattan, and rye, bitter orange, herbal, and quinine notes rounded out the swallow. Overall, it was not to distant from a Creole but one with more complex bitterness.
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!