Thursday, November 29, 2012

smokin' fanny

1 1/2 oz Laphroaig 10 Year Scotch
1/2 oz Amaro Montenegro
1/2 oz Honey Syrup (1:1)
3/4 oz Lemon Juice
1 Egg White

Shake once without ice and once with ice. Strain into a wine glass. Garnish with a few drops of Angostura Bitters.

For a final drink at the Blue Room, bartender Matthew Schrage offered us one of his creations, a Scotch egg white drink. He had originally created the recipe with Caol Ila Scotch while at Saloon in Davis Square; however, when he switched the whisky to Laphroaig at the Blue Room, the proportions of the other ingredients needed a little adjustment. For a name, he dubbed it the Smokin' Fanny after the smoky Scotch as well as Franny Katz, the bar manager of Belly Wine Bar adjacent to the Blue Room. Technically, Belly and the Blue Room have separate entrances but share the same liquor license thanks to a sliding door adjoining the two spaces (and probably sharing a kitchen).
blue room kendall square cambridge saloon davis square somerville
The Smokin' Fanny's aroma offered smoke, Angostura spice, and honey; Andrea also acquired a candied orange note perhaps from the Amaro Montenegro. Indeed, I was surprised at how well Laphroaig's peat and Angostura Bitters complemented each other on the nose. Next, lemon, orange, and honey filled the sip; the swallow started with the smoky Scotch and ended with herbal notes colored by lemon.

1 comment:

Dagreb said...

I expected a far more risqué story for the name. Oh well.

'Tis the season for flips and nogs and this one sounds delicious.