2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Sweet Vermouth (3/4 oz Alessio)
1 dash St. Croix Rum (1/2 oz Smith & Cross)
1 dash Picon Bitters (1/4 oz Amer Picon)
Stir with ice and strain into a cocktail glass.
For a nightcap on Monday night, I returned to Pioneers of Mixing at Elite Bars: 1903-1933 and became intrigued by the Yankee Skipper. The recipe read like a Liberal, a rye Manhattan embittered by Picon, with a touch of rum in the mix; to make that rum stand out, I opted for Smith & Cross. In the glass, the Yankee Skipper shared a dark orange aroma with a hint of funk from the rum. Next, the grape and malt mingled on the sip, and the swallow proffered rye and dark bitter orange notes that finished with the Jamaican rum funk.
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!