Thursday, January 8, 2015

betty carter

1 1/2 oz Buffalo Trace Bourbon (Bulleit)
3/4 oz Pedro Ximenez Sherry (Lustau)
1/2 oz Amaro Nonino (Averna)
3/4 oz Lemon Juice

Shake with ice and strain into a coupe glass.

Two Fridays ago, I turned to Talia Baiocchi's Sherry book for a recipe to begin the cocktail hour. The one that caught my eye was created by Natasha David and Jeremy Oertel for the drink list at Berlyn in Brooklyn (which is where one of my old coworkers Caleb Linton, the one that created the Poppin' Tags, works, and apparently one of David Wondrich's favorite hangouts in the City). Their drink, the Betty Carter, is their tribute to the American jazz singer as a Whiskey Sour variation. The two put the amaro in the mix to span the low notes of the sherry and Bourbon and the high notes of the lemon juice.
The Betty Carter proffered a raisiny aroma from the sherry that was brightened by the citrus notes. Next, a crisp caramel and raisin sip gave way to a tart whiskey swallow replete with herbal notes.

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