Last week, Fred Yarm of Cocktail
Virgin Slut published his cocktail book “Drink & Tell, A Boston Cocktail Book“, and as Fred is one of the leading bloggers in the space, we happily ordered the book (any excuse to try more drinks is welcome here on the farm). There is something wonderful about the world we live in when a gardener in California can order a book about Boston cocktails and it arrives from Seattle in just a few days. (Fred, if you make the book into an iPhone / iPad App, that would be even cooler).
And after playing with “Drink & Tell” for a few days, we think it’s an excellent cocktail book. As Fred himself points out, there are plenty of “basic” or “classic” cocktail books out there, and many are very good. But Drink & Tell goes a different direction and features new or evolutionary cocktails from bartenders all over Boston. What you get is 500 recipes, most you can make at home, that expand your repertoire and offer inspiration. If you feel like you’ve “tried them all”, “Drink & Tell” will suggest otherwise.
While there are some very funky creations in the book, and we tried a few, our first favorite is a simple cocktail called the Daisy Black. The Daisy Black combines rye whiskey, honey syrup and lemon juice with a touch of mint. It is something of an evolution of a whiskey sour or smash, but a bit more refined. And as we just made Honey Syrup and are playing with rye, this drink was an easy choice. The drink comes from Dylan Black of Green Street in Cambridge Massachusetts. Black created the drink as an homage to his great-grandfather, who also tended bar. A noble profession.
As for the flavor of the Daisy Black, you get a nice whiff of mint followed by the taste of lemon and honey (and who doesn’t like lemon and honey?) complimented by the spice of the rye. A tasty, soothing sip that is perfect for autumn. Imagine tea with lemon and honey, just better… a lot better. So if you are looking to expand your cocktail knowledge and try some new creations give “Drink & Tell” a try. We will make more of the cocktails from the book and share then over the coming weeks.
(From Green Street and “Drink & Tell“)
- 1 and 1/2 oz. rye whiskey
- 3/4 oz. lemon juice
- 3/4 oz. honey syrup (recipe here)
- 1 large mint leaf
- Combine the whiskey, lemon juice and honey syrup in a cocktail shaker with ice. Shake thoroughly and strain into a chilled cocktail glass or coupé. Slap the mint leaf in your palm and them place on top of the drink. Serve.
- Bonus Cocktail: The Scofflaw (putneyfarm.com)
- Weekly Cocktail #27: The Junior (and the Frisco Sour) (putneyfarm.com)
- Mixology Monday Cocktail: Long Island Planter’s Punch (LIPP) (putneyfarm.com)
- Weekly Cocktail #28: The Sazerac (putneyfarm.com)
- Cocktail DIY (And Bonus Cocktails): Pineapple And Raspberry Syrups (putneyfarm.com)
- Weekly Cocktail #22: The Margaret Rose (putneyfarm.com)
- DIY vs. Buy: How to Make Honey Liqueur (drinks.seriouseats.com)
- Bonus Cocktail: Scott’s Manhattan (putneyfarm.com)
- Cocktail DIY: Grenadine, Simple Syrups, Honey Syrup (putneyfarm.com)