1 1/2 oz Lime Juice
1/2 oz Maraschino Liqueur
1/4 oz Orgeat
1/4 oz Simple Syrup (2:1)
1/4 tsp Absinthe
Shake with ice and strain into a rocks glass containing an ice cone. Add a straw and garnish with 2 mint leaves.
Last Wednesday, I stopped by Clio to pay Todd Maul a visit. It was unrelated to the great press Todd had received early that week from both MC Slim JB on SeriousEats and Lauren Clarke on DrinkBoston, but it did not hurt. I was actually stopping by to drop off some plastic pipettes that Todd needed for one of his projects before I went on to meet Andrea later that night at Aquitaine. Well, having a chance to sit at Todd's bar again was a good second reason.
One drink that Todd wanted to make for me was the Gold Cup which he hopes to put on the Spring menu. The original recipe appears in Beach Bum Berry's Remixed; Berry's history places the drinks creation at the Hukilau Polynesian Room of the Captain's Inn in Long Beach, CA, around 1962. Todd found the original recipe a bit too sweet so he made a few changes to the recipe as well as to the garnish. As for the latter, Todd opted for an ice cone that the Hukilau Room used for their Captain's Grog over the original Gold Cup's call for an ice shell hood.