Wednesday, June 4, 2014

bone machine

1 oz Bulleit Bourbon
1 1/2 oz La Bodega Oloroso Sherry (Lustau)
1/2 oz Amaro Nonino (Averna)
1/4 oz Benedictine
1 dash Angostura Bitters
2 dash Regan's Orange Bitters

Stir with ice and strain into a rocks glass with a large ice cube. Flame (omit the fire) an orange twist and garnish the drink with it.

Two Saturdays ago, we began the cocktail hour with a recipe I spotted on for a sherry libation called the Bone Machine. The drink was created by Jeff Lyon of Third Rail in San Francisco, and the name makes reference to Tom Waits' 1992 album which also happens to be the first one of his that I purchased shortly after it came out.
The Bone Machine shared an orange oil and whiskey aroma. A caramel, grape, and malt sip gave way to a nutty sherry swallow with a dry, bitter herbal finish. In recipe layout and general sherry-forward feel, the drink reminds me of the Aston Martin that a guest at the bar requested last week.

1 comment:

Dagreb said...

"I know karate, and voodoo too"