2/3 Brandy (1 1/2 oz Camus VS)
2 dash Dry Vermouth (1 oz La Quintinye)
1 dash Cassis (3/8 oz Massenez)
1 dash Absinthe (1/8 oz Butterfly)
Stir with ice and strain into a cocktail glass.
After my Sunday work shift two weeks ago, I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for nightcap inspiration. In the brandy section, I happened upon the MacKay and I was reminded of how well cassis and absinthe pair such as in the Br'er Rabbit. Once prepared, the MacKay showcased a dark berry aroma with anise notes. Next, a dark fruit sip gave way to Cognac, tart berry, anise, and light herbal flavors on the swallow. Overall, the pairing of a cassis and absinthe here reminded me of the Improved style of cocktail with the crème de cassis filling in somewhat for the Maraschino.
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!