2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1 dash Port (3/8 oz Sandeman Tawny)
1 dash Jamaican Rum (3/8 oz Coruba)
1/3 Sweet Vermouth (3/4 oz Alessio)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass.
After getting home from my bartending shift Sunday two weeks ago, my need for a nightcap led me to Pioneers of Mixing at Elite Bars: 1903-1933. In the American whiskey section, the curiously named Old Man River seemed like an interesting Manhattan variation that had Jamaican rum and port thrown in the mix. Once built, the Old Man River shared a grape aroma with a hint of the rum's funk. Next, the grape continued on into the sip where it mingled with the caramel notes from the dark rum, and the swallow paired the rye and Jamaican rum which blended into the bitters' spice on the finish.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!