1 1/2 oz Sweet Vermouth (Dolin) 1 oz Light Rum (El Dorado 12 Year) Juice of 1/2 Lime (~1/2 oz) 1 dash Angostura
Shake with ice and strain into a cocktail glass.
A few days ago, we were flipping through Patrick Duffy's The Official Mixer's Manual (1975 edition) in search of an aperitif wine-based drink and found the Fig Leaf Cocktail. In essence, the drink turned out to be a rather winey Daiquiri where the sweet vermouth substitutes for the simple syrup. Unlike a high octane drink like a Daiquiri, the Fig Leaf Cocktail was a lot lower in alcohol; in fact, the CocktailDB recipe is even more so as it lists the rum as a 3/4 of an ounce instead of a full one. Flavorwise, the Fig Leaf Cocktail had a great lime nose and an attractive color from the vermouth mixing with the rum and lime juice. We took the liberty of using an aged El Dorado which is a little darker than a light rum but added a lot of great demerara rum notes to the drink.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.