Monday, February 3, 2014

Off the Grid: Goodbye Yo!

Yo Burrito has closed. Site of so many rounds of River Dog IPAs, so many enjoyable Hoptobers, so many Thursday evenings with friends. We will miss you, Yo! 

In fact, we did miss the closing celebrations. That blast of freezing rain on Thursday evening kept us from our appointed rounds, and we ended up snug and cozy at home rather than trying to convince Snappy to try a pint of Westbrook

Snug and cozy at home translated to cocktail creativity, starting with the drink you see above, the one I'm calling a...
Freezing Rain

1 part Scotch
1 part Punt e Mes
2 dashes Angostura Bitters

Directions:

Stir with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry.
Our Freezing Rain is a riff on the Affinity, which uses equal parts Scotch, Sweet, and Dry Vermouth. The Punt e Mes works for the sweet vermouth, and DP suggested the Cocchi as the dry vermouth substitute. Why not!

The resulting cocktail was... interesting. I had a pretty good idea of what to expect from mixing the Punt e Mes and the Scotch together, but adding the crisp grapefruit flavor of the Cocchi took the dark, earthiness of the other two ingredients and twisted it all up. 

It took me awhile to pin down what I was tasting, but I think I finally figured it out. Chocolate covered lingonberries. Seriously! Tart berry dark earth toasted chocolate. Strange, but compelling. I'm not sure I'll be in a hurry to make it again, but it was fun to make the first time around.

Before we had finished our first round (you can see the remains of the Freezing Rain in the background), DP was inspired to make a variation on a Manhattan. A sort of a French Manhattan. A cocktail he's calling the...
Île de la Cité

2 parts Bourbon
1 part Byrrh
2 generous dashes Angostura Bitters

Directions:

Stir with ice and strain into a chilled cocktail glass. Garnish with a maraschino cherry.
The vanilla of the Bulleit Bourbon rides the top of this one, the Byrrh is fruit-licious and not too sweet, and it all makes for a really tasty cocktail.

We may not have been able to see Yo out in person, but we lifted our glasses to 12+ years of good memories. Thanks, Yo!

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