2 oz Cutty Sark Scotch
1/2 oz Dow's Fine Ruby Port
1/2 oz St. Elder Elderflower Liqueur
1/4 oz Fernet Branca
Stir with ice, strain into a single Old Fashioned glass, and garnish with a lemon twist.
Two Wednesdays ago, I ventured down to Russell House Tavern for dinner. For a first drink, I asked bartender Brett Howard for the Skyfall. Brett confirmed my guess that this was recipe was created by bar manager Ashish Mitra; I made that assumption for I know that Ashish favors Manhattans made with port when he goes out. In the glass, the Skyfall first provided a lemon and grape aroma that later shared menthol notes from the Fernet. Next, a grape and malt sip had hints of pear from the elderflower liqueur, and the swallow was a complex medley of Scotch, grape, floral, and menthol-herbal flavors. Overall in this Chancellor Cocktail-like drink, the port's grape had a stronger presence in both the sip and the swallow than vermouth, Madeira, or sherry do in comparable proportions.
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!