Saturday, February 17, 2018


1/2 Scotch (1 1/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)
2 dash French Vermouth (1 oz Dolin Blanc)
2 dash St. Croix Rum (1/2 oz Privateer Navy Yard)
1 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass; I added a lemon twist.

After a Saturday night at Our Fathers in Allston, I came home to have late night dinner followed by a cocktail. For inspiration, I flipped through Pioneers of Mixing at Elite Bars: 1903-1933 and came upon the Burlington. This Rob Roy variation spiked in some rum complexity, and I opted for the Jim Meehan theory that sometimes "French vermouth" drinks can taste better with a somewhat sweetened blanc vermouth instead of a dry one. For a rum, the burly Navy Yard from Privateer caught my eye despite going over to my shelf to select a funky Jamaican rum (that pairing came to mind through the Modernista, Quarter Deck, and Captain Kidd) with a secondary concept being an agricole (that duo was spawned from the Start of a New Road and Two Worlds Sour).
The Burlington gave forth a lemon oil over peat smoke bouquet to the nose. Next, malt mingling with white grape on the sip gave way to Scotch merging with rum on the swallow with floral and orange notes and a smoky finish.

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