Thursday, April 4, 2013


2 oz Douglas XO Scotch
1/2 oz Luxardo Amaro Abano
1/2 oz Demerara Simple Syrup
2 dash Fee's Whiskey Barrel Bitters

Stir with ice and strain into a rocks glass. Twist an orange peel over the top.

Two Sundays ago, Andrea and I visited Brick & Mortar where Kenny Belanger and Cory Buono were bartending that night. For a first drink, I asked Kenny for the 4-5-6 which was one of his creations. When I saw the name, I wondered if it was a continuation of the 3-2-1 on the Green Street menu given that Misty Kalkofen has worked at both establishments. With the exception of a whiskey and an herbal liqueur, the recipes appear unrelated though.
kenny belanger brick and mortar cambridge ma
The orange oil's brightness contrasted the dark aroma from the amaro on the nose. The amaro's caramel paired well with the richness of the demerara syrup on the sip, and the Scotch came through on the swallow along with the amaro's earthy herbal flavors and the bitter's cinnamon note.

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