1 1/2 oz Matusalem Platino Rum 1/2 oz Martini & Rossi Sweet Vermouth 1/2 oz Lime Juice 1/4 oz Marie Brizard Crème de Cacao (White) 1/4 oz Grenadine
Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.
For my second drink at Green Street, I asked bartender Philip MacLeod for the Floridita. The drink was named after the bar in Havana, Cuba, that Ernest Hemingway helped to make famous. While Ernest declared, "My mojito in La Bodeguita, my daiquiri in El Floridita," this was probably not the drink he was ordering. However, as an abstraction of the Daiquiri, this drink seemed worth a try. The Floridita's lime wedge garnish contributed greatly to the aroma and helped prepare the mouth for the sip's fruity flavor from the lime, vermouth's grape, and grenadine. The rum appeared in the swallow that finished with chocolaty notes.
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!