Apple Toddy $8
Actually not one of Boothby’s drinks, but it’s been about two years since we last offered this bit of colonial deliciousness: a full pour of apple brandy mixed with half a baked apple, sugar, and hot water. As popular and American as the Julep for nearly two centuries, it did not survive Prohibition.

A pousse café, or layered drink: crème de cassis, Luxardo maraschino, yellow Chartreuse, and cognac, neat. A recipe unique to Boothby (others cite green Chartreuse, red curacao, and even Boker’s bitters – a defunct brand) – Bill swapped in his own choices and added a layer. The pousse café – that is, to push the coffee – was typically taken after a meal along with coffee, and was thought to aid digestion (coffee available on request). If sipped carefully, the layers will remain separate.
Brandy Scaffa $7
Another layered drink, but this time equal parts Luxardo maraschino and Martell VSOP cognac, dashed with Angostura, neat and served with an ice water back.
Cider Nectar $6
A tart cooler, served over crushed ice: hard cider, plenty of lime juice, a bit of sugar, and a dash of bourbon.
Iceberg $7
Gold rum, lemon juice, homemade raspberry syrup, served up in a punch glass. The name would seem to refer to the somewhat unorthodox preparation, as the ingredients are stirred with a heaping quantity of crushed ice. Larger than a cocktail in volume, but lighter in strength than most.
Sunrise $6
Yes, yet another layered drink…but this one adds fire to the mix: equal parts lime cordial and cognac, served flaming. This is more of a shooter than a sipper.
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