The highlight of my meal last night at Dosa was not the meal (which was delicious). It was the bourbon smash, made with blood orange. I ordered a second partially because it was amazing and partially to watch the bartender make it (he happily obliged).
- 2 quarters lemon
- 1 quarter blood orange
- 1.5 oz. (?) Buffalo Trace bourbon
- 1 oz. (?) maple syrup
- mint leaves
- Add all ingredients to a shaker, then muddle.
- Add ice, shake well.
- Strain with a tea strainer into a chilled cocktail glass.
- Add mint leaves as garnish, and serve.
Recipe note: I forgot to ask for the quantities for the liquids. I guess I’ll just have to use trial and error. Any taste-testing volunteers?
Equipment note: The bartender used a muddler that was roughly the size of a toddler’s forearm. It took three twists to muddle this all into a delicious blend. I was in awe. He recommended Mister Mojito as a source for monster muddlers. (The Hammer muddler looks the closest to what he used.)
Delicious. I also have to say that the bar staff at Dosa and the gentleman in the gorgeous blue patterned shirt (I believe it was Anjan Mitra, the owner) were so great: friendly, well-informed (one of my friends is gluten-free), quick, and engaged — both in their work and with the customer. They more than made up for the distracted and slightly snobbish host. If there’s a long wait for a table and you can get a seat at the bar, I highly recommend eating there.