2/3 Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig)
2 dash Dubonnet (1 oz Bonal)
2 dash Apricot Liqueur (1/2 oz Rothman & Winter)
1 dash Orange Bitters (2 dash Regan's)
Stir with ice and strain into a cocktail glass.
Two Thursdays ago after my bar shift, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 to uncover another gem. In the whiskey section, I spotted the Queens that I had skipped over before since there is a better known Queens that is a Perfect Martini with pineapple juice akin to the Bronx. Since very few people make the pineapple version anyways, I decided to give this recipe some attention. Once mixed, the Queens gave forth a peat smoke and apricot aroma. Next, grape and malt on the sip led into smoky whisky and bitter apricot on the swallow with an orange and quinine finish. Indeed, there was an elegance in the glass from the stone fruit complementing similar notes found in the Famous Grouse blend.
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!