1 oz Smith & Cross Rum 1/2 oz Zacapa 23 Rum 1/2 oz Cruzan Black Strap Rum 1/2 oz Orgeat 1 barspoon St. Elizabeth Allspice Dram 1 Egg
Shake without ice and then with ice. Strain into a coupe.
At Eastern Standard on Sunday night, bartender Kit Paschal stepped up to craft a cocktail that would go well with our profiteroles. The drink he created was packed with rich notes from the Zacapa and black strap rums that complemented the dessert's caramel flavors rather well. This flip started with black strap molasses on the nose; the nutmeg that Kit debated adding would have supplemented this aroma rather well. The sip was replete with deep rum flavors with the allspice dram on the swallow. The egg toned down the rough notes in the middle of the drink; it was hard to determine if they originated from the Smith & Cross Rum or from the dram's botanicals. Unfortunately, the egg along with the other flavors drowned out the orgeat to the point that it was only barely detectable. When I gave Andrea a sip, her response was, "very pretty -- rich and smooth [and full of] Christmas spice."
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.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!