Tuesday, September 2, 2014

come dancing!

3/4 oz St. George Terroir Gin
3/4 oz Amontillado Sherry
3/4 oz Dolin Blanc Vermouth
3/4 oz Grapefruit Juice

Build in a Collins glass, add crushed ice, and swizzle to mix and chill. Top with more crushed ice and garnish with a few dashes of Fee's Whiskey Barrel Bitters.

Two Thursdays ago, I ventured down Mass Ave after work and stopped into Central Kitchen for a drink. At the stick was Crystal Kelley before she departed to Kentucky to learn about whiskey and mayhem at Camp Runamok for the week, and I asked her for the Come Dancing off of the cocktail menu. Crystal described how Matt Schrage from upstairs at Brick & Mortar created this Swizzle for their menu. Given Shrage's proclivity to make musical references, I have to imagine that this recipe is named after the 1982 Kinks' song (although given some nights at Brick & Mortar, this could have been the war cry).
The bitters garnish contributed a cinnamon bouquet that preceded the grape and grapefruit sip. The swallow was a combination of juniper and citrus-softened sherry until the garnish integrated into the drink and cinnamon notes spiced the finish.

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