Saturday, December 19, 2015

sinister street

1 1/2 oz Grant's Scotch
3/4 oz Bonal Gentiane Quina
1/2 oz Amaro Nonino
1/4 oz Benedictine

Stir with ice and strain into a coupe glass. Garnish with 2 spritz Angostura Bitters.

After wrapping up bartending a private party outside of Central Square two Tuesdays ago, I made my way over to Craigie on Main for a bit of unwinding. For a drink, I asked bartender Rob Ficks for the Sinister Street which was his creation; the combination of made me think of a more complex Bobby Burns which seemed rather appropriate for the season and the time of night.
The Sinister Street began with dark aromas of clove and allspice from the bitters garnish. Next, malt, caramel, and grape mingled on the sip, and the swallow presented smoky whisky, bitter herbal, and gentian notes.

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