Tuesday, April 12, 2011


3/4 oz Smith & Cross Rum
3/4 oz Angostura Bitters

Stir with ice and strain into a rocks glass. Top with 2 oz Coca Cola.

Last Tuesday night, I met Andrea at No. 9 Park to have cocktails crafted by bar manager's Ted Kilpatrick. For a first drink, Ted wanted to make me his take on the Rum & Coke and the Cuba Libre. While the Cuba Libre I wrote about in my post on the Mandeville included lime, I was surprised at how many recipes out there lack citrus and noted that other recipes include bitters as well. Here, Ted split the spirit portion of the drink to be half funky navy strength rum and half Angostura Bitters. For a name, he called the drink the Mentirita which means "little lie" in Spanish; Cuban exiles will often use that name for the classic drink for they declared that there is no free Cuba under Castro's control.
The Mentirita provided clove notes from the bitters that coupled with the rum aroma. A slightly rough sip contained cherry wood and spice notes and was followed by the Smith & Cross flavors, clove, and some allspice notes on the swallow. Indeed, I was surprised at the flavor synergies from the healthy amount of Angostura Bitters pairing with the Coke. Moreover, I could not help but think that the drink might be improved by a dash of absinthe for we found that its anise seed flavor complemented the Coca Cola in the Mandeville incredibly well.

Postnote: In June, I had Ted's updated version of the drink that he entitled the White Lie. In this variation, he changed the rums around, altered a few of the proportions, and added a Herbsaint rinse:
White Lie
• 1 oz J.Wray & Nephew Rum
• 3/4 oz Old Monk Rum
• 1/2 oz Angostura Bitters
• 1 3/4 oz Mexican Coke (Sugar Coke)
Stir all but the Coke with ice. Strain into a rocks glass pre-rinsed with Herbsaint; add the Coke.


Dagreb said...

0.75oz of Ango, eh?

Any suggestions for S&C substitutes?

Ryan said...

Do you remember whether the Coke used was the standard stuff containing HFCS or the stuff with pure cane sugar? I can only imagine that the latter would be even tastier of the two

frederic said...

Ryan, unfortunately the drink was made with the HFCS version. We spoke to Ted about the bar/restaurant getting sugar Coke (I find it amusing that a restaurant where a person can drop $200+ for a meal yet they have crappy Coke, but then again, if you order a soda at No. 9 Park, I might find it odd). Ted did say that he would look into it but it wasn't easy to do through their current suppliers.

While I'm not sure if the Boston Shaker's sugar coke is Mexican or not, there is plenty of sugar Coke from Brazil in our neighborhood (Somerville). We made our Mandeville and Cuba Libre with it and the crispness (instead of syrupiness) makes a huge different.

frederic said...

Dagreg, yeah. I don't think that Ted would have made me this drink if it wasn't a quirky take on it.

S&C is an intense and funky overproof rum. While their used to be a lot of rums in that category at one point in history, the trend is for cleaner products that weigh in at 80 proof. To get the style but not the richness, J.Wray might be interesting. Or perhaps a split of J.Wray and an amber rum like Lemon Hart 80 or El Dorado 5yr. J.Wray is not the same, but the same island and fermenting style.

Dagreb said...

Thanks for the idea about JW&N.
I wonder how Screech would do...

frederic said...

Don't know. My wife wouldn't let me buy Screech when we were in the New Hampshire state liquor stores (they don't sell it here in Massachusetts).

Dagreb said...

Funny, my wife insists on Screech.

...or Gosling's.