1 1/2 oz Dry Amontillado Sherry (Lustau)
1/4 oz Rothman & Winter Orchard Pear Liqueur
1/4 oz Benedictine
4 dash Angostura Bitters
Stir with ice, strain into a cocktail coupe with 2 oz dry sparkling wine (Willm Blanc de Blancs), and garnish with a star anise pod.
Two Mondays ago, I was flipping through the Canon Cocktail Book when I spotted the Corrascal in the low proof section. The drink appeared like a dry aperitif, and it is frequently served during the Fall and Winter months at Canon in Seattle. Once prepared, the Corrascal gave forth a nutty grape aroma with a hint of star anise from the garnish. Next, the sherry and sparkling wine combined to generate a dry carbonated wine sip, and the swallow shared nutty sherry and dry herbal spice elements with a light pear flavor on the finish.
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!