John Gertsen (invented at Drink)
2 oz. rye whiskey
1/2 oz. Punt e Mes
1/4 oz. Benedictine
Stir with chipped ice and strain into a cocktail glass. Serve with a brandied cherry on the side.
Permalink | Filed under Cocktails, Liqueur, Recipes, Vermouth, Whiskey | Tags: Punt e Mes
"Lauren Clark takes readers on a supremely sudsy tour of New England ales, lagers, pilsners, and porters. This is the New England the Puritans warned everybody about, but few have chronicled."
– Wayne Curtis, And a Bottle of Rum: A History of the New World in 10 Cocktails
Drink sites
For club kids
Friends
Scott Holliday (invented at Chez Henri)
2 oz Barbancourt 8-year 5-Star Reserve Rhum
1/2 lime cut into 4 pieces
1 1/2 tsp sugar (preferably turbinado)
3 strong dashes Angostura bitters
Muddle lime and sugar in a double old-fashioned glass. Fill with ice and add rhum. Shake hard to blend ingredients. Add bitters and stir before serving. The cocktail is Holliday’s “homage to a Haitian painter and poet who introduced me to Rhum Barbancourt back in the day when it had to be hand carried back from Haiti. She made a very traditional daiquiri-like drink that just blew me away in its simplicity and perfection.”
August 4th, 2009 at 8:48 am
sounds like a moto guzzi + benedictine…. definitely will have to try this.
August 4th, 2009 at 11:40 am
Kinda … except that the magic of the Moto Guzzi has much to do with the motor-revving Booker’s bourbon. No substituting an 80-proof rye for that.