2 oz Old Forester Bourbon
1 oz Cardamaro
1/4 oz Maraschino Liqueur
1/4 oz Fernet Branca
Stir with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.
While in Louisville two Tuesdays ago, I made my way over to Rye. Rye's neighborhood was on the edge of downtown that lay between two interesting neighborhoods: the Highlands "Keep Louisville Weird" district where I went to the Holy Grale beer Mecca the night before and Butchertown where I went later that night and the following evening. For a first drink, I asked the bartender for the Schnitzelberg which might have been a slight misspelled tribute to the Schnitzelburg neighborhood about 2.5 miles south of the restaurant. In the glass, the cocktail presented a lemon oil and herbal aroma. Next, the whiskey's malt and the Cardamaro's wine mingled on the sip, and the swallow gave forth Bourbon flavors that were modified by the Fernet Branca-Maraschino rounded bitter combination.
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!