Friday, December 17, 2010


2 oz Rittenhouse 100 Rye
1/2 oz Taylor Fladgate Ruby Port
1/2 oz Yellow Chartreuse

Stir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.

On Sunday night, after a long, stressful drive through the rainstorm, I felt the need for a drink. Since we had just gotten off the Mass Pike, we were about to pass through Central Square and I proposed that we stop in at Green Street. For a cocktail, I asked bartender Derric Crothers if he could make me the Manhattan variation that he had been working on the last time we spoke. Derric had finally settled on a name, and he dubbed the drink the Cambridgeport after the neighborhood where the bar is located.
The Cambridgeport had a robust grapefruit aroma, and since the wide swath of peel had been dropped into the drink, the nose continued throughout the drinking experience instead of the floating oils disappearing after the first few sips. Flavor-wise, a sweet port wine sip was chased by the rye's heat and the yellow Chartreuse's botanicals. Indeed, the grapefruit twist complemented the Chartreuse rather well, and the port donated a lot of richness and body to make the drink stand apart from a Green Point.

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