chappaquiddick

1 oz Berkshire Mountain Distillers Ragged Mountain Rum
1 oz Ron Bermudez Rum
1 oz Lime Juice
1/2 oz Honey Syrup
1/2 oz Falernum
1 dash Bittermens Tiki Bitters

Shake with ice and double strain into a cocktail coupe glass. Garnish with freshly grated nutmeg.

For my second drink at Eastern Standard, I was drawn to the Chappaquiddick on the Tikisms section of the menu. It was described as a Daiquiri variation, and its falernum reminded me of the Royal Bermuda Yacht Club. I was a little surprised that they would name a drink after the location of a famous dark political incident, so I asked bartender Naomi Levy why the drink was called that. She explained that Kevin Martin created the drink and how he was inspired by the beauty and tranquility of the Japanese gardens on the island. To Kevin, it was the closest to an island paradise as one could get in Massachusetts.
The nutmeg garnish contributed greatly to the drink's aroma along with lime and later clove notes as well. The sip was an elegant balance of honey and lime akin to an Air Mail, and the swallow presented the rum, falernum's clove, and Tiki bitters flavors. As the Chappaquiddick warmed up, it turned a little tarter on the balance.