2 oz White Rum (Pritchard's) 1 oz Grapefruit Juice 1/2 oz Lime Juice 1/2 oz Velvet Falernum 2 dash Angostura Bitters
Build in an 8 oz highball glass. Fill with crushed ice and swizzle to mix. Float a 1/4 oz Angostura Bitters.
On Saturday night, I opened up Left Coast Libations and found Yanni Kehagiaras's The Bitter End calling out to me. Yanni's Swizzle-style drink recipe specified Flor de Caña 4 Year White Rum, and I best approximated that spirit with Pritchard's White Rum. Beside the two dashes of Angostura Bitters in the mix, the drink was capped off with a hefty slug of bitters which lurked on top of the drink waiting for the glass to be drained by a straw. These bitters along with the falernum donated a rich clove, cherry, and spice aroma. The sip was a light citrus flavor that was neither sweet nor crisp, while the swallow had the heat of the white rum paired up with clove, spice, and some bitterness. And as expected by the name, toward the end of the drink, there was indeed an embittered spice bomb waiting at the bottom of the highball glass.
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!