Monday, September 3, 2018


2 oz Pineapple-infused White Horse Scotch (*)
3/4 oz S. Maria al Monte Amaro
1/4 oz St. Germain Elderflower Liqueur

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a pineapple leaf.
(*) Equal parts by weight Scotch and pineapple chunks left to infuse.
Two Mondays ago, I made my way down to the Drydock area of Boston's Seaport neighborhood to pay a visit to Chickadee that had just opened up two or three weeks before. For a drink, I requested the Nightjar that was a collective work of the whole bar team. I soon learned that the pineapple element in the ingredients list was an infusion, and this made me think of the Mr. Hoy crafted by one of Chickadee's owners, Ted Kilpatrick while at No. 9 Park years ago. Like the Bittere Mout, this paired S. Maria al Monte with St. Germain; a similar elegant effect has been utilized with Cynar in recipes like the Alto Cucina as well. Once prepared, the Nightjar gave forth a dark herbal and menthol nose that preceded a semi-sweet caramel sip with light touches of pineapple. Next, the swallow began with the Scotch and ended with bitter and floral flavors.

No comments: