Boston Common

34 oz Rye, Rittenhouse 100 (or other high proof)
34 oz Cognac
34 oz Amaro Nardini
34 oz Sweet vermouth, Carpano Punt e Mes
38 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions
Shake, strain, lowball, rocks, garnish
History
A variation of sorts on the New Orleans Vieux Carré (Old Square, or French Quarter)
From other users
  • Delicious. Not as sweet as the inspiration due to lemon. A more mild rye will let the cognac through. — ☆☆☆☆☆
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4 Comments

christina in tacoma's picture

This looks amazing. I have

This looks amazing. I have too many bottles of vermouth open right now, but this is first on my list of things to make when I open a bottle of Punt e Mes (unless you think Cocchi or Bonal could work with modification)

Cocchi would be pretty

Cocchi would be pretty different (but possibly also good). It might get lost with the Nardini. I think Bonal would work, although it would not be as bitter. Hey, it's just a recipe; experiment!

Given all the ingredients

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others will be considered, so long as I don't go broke in the process. The three ryes I mentioned, I currently have. Given the experience I've had with these three, I'm inclined to try WhistlePig 10 yrs. I report the outcome no later than mid-December. As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.

Given all the ingredients

Given all the ingredients that make up "Boston Common," it ought to be called Mulligan's Stew. On a more serious note, the Boston Common is a complex drink--the Amaro Nardini is there, so is the lemon (even though I put in less than 3/8 oz), the Cognac, and to a lesser degree, the rye is able to poke its head above water (figuratively speaking). One person suggested using a rye less pronounced in taste than Rittenhouse. That suggestion was made approximately four years ago, with no response. It's worth exploring, but I suspect that the lemon more than Cognac will get through. I'm willing to try a less pronounced rye than Rittenhouse and let others know what the outcome was. I will choose between WhistlePig (10 yrs), Templeton (6 yrs) and Wild Turkey (a blend of 4 & 5 year old whiskies). Suggestions from others of ryes to try will be considered, so long as I don't go broke in the process of buying them.

The three ryes I mentioned, I currently have. Given the experience I've had with them, I'm inclined to try WhistlePig 10 yrs. I will report the outcome no later than mid-December, whether the Cognac will be more easily tasted if a rye other than Rittenhouse is used . As is, I rated the Boston Common at 4.0. The drink's sourness kept me from rating the Boson Common any higher.