3/4 oz Rittenhouse Rye
3/4 oz Laird's 100 Proof Apple Brandy
1 oz Punt e Mes
1/2 oz Lustau Pedro Ximenez Sherry
Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.
A few Sundays ago, Andrea and I finally were able to score two seats at the bar at Little Donkey. For a first drink, I asked bartender Seth Corliss for the Plymouth Street Harvest. Seth described how this was his creation and how he was inspired by the 1919 Cocktail formula to craft this autumnal-themed libation. Once in the glass, the Plymouth Street Harvest shared an orange oil aroma over that of the sherry and Punt e Mes' grape notes. Next, the grape continued on into the sip where it mingled with the brandy's apple flavors, and the swallow presented rye, raisin, and bitter elements. Indeed, the pairing of Pedro Ximinez sherry and Punt e Mes worked as wonderfully here as it did in the Jack of No Trade.
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!