1 3/4 oz Bourbon (Old Grand-Dad Bonded)
3/4 oz Aperol
1/2 oz Zucca (Sfumato)
Stir with ice, and strain into a double old fashioned glass rinsed with Laphroaig 10 Year Scotch and containing a large ice cube.
Two Thursdays ago, I got home late from working an event in the Back Bay, and I was in the mood for a nightcap. Therefore, I selected a recipe from ShakeStir that seemed to fit my need called the Knife to a Gun Fight. The drink was crafted by Patrick Gaggiano in 2015 while running the show at the Viale bar in Cambridge before he crossed the street to tend at Brick and Mortar a few months later. Once prepared, the Scotch’s peat met the Sfumato’s smoky Chinese rhubarb aroma on the nose. Next, orange and malt on the sip led into Bourbon and bitter orange on the swallow with a dark, smoky finish.