4/10 Daiquiri Rum (1 oz El Dorado 3 Year)
4/10 Pineapple Juice (1 oz)
1/10 Caloric Punch (1/4 oz Homemade Swedish Punsch)
1/10 Crème de Bananes (1/4 oz Giffard Banane du Brésil)
Shake with ice and strain into a cocktail glass.
On Monday after I returned home from Drink and Andrea from her dinner at Bergamot, it was time for a nightcap. One of our recent purchases was Giffard Crème de Bananes, and I located the Metropine in the Café Royal Cocktail Book which utilized this liqueur. The drink's nose was full of pineapple and banana aromas. A very simple sip was followed by a lot of complexity on the swallow from fruit, rum, and spice especially from the Swedish Punsch. For a tropical drink, the Metropine was pretty stylish, and for 1934 England, very stylish.
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!