1 oz Matusalem Gran Reserva Rum (Plantation 5 Year Barbados) 1 oz Siembra Azul Blanco Tequila (Avión Blanco) 3/4 oz Simple Syrup 1/2 oz Lemon Juice 1/2 oz Lime Juice 2 dash Orange Bitters (Regan's) 1 Egg White
Shake once without ice and once with. Strain into a cocktail coupe glass.
After the Martinique, I flipped through the PDT Cocktail Book and spotted the Conquistador which had a similar tropical feel. The recipe was created by Sam Ross around 2008, and he named it after how the drink beat down the tequila's ferocity like a conqueror. The Conquistador's aroma began with citrus and agave notes. The sip was a creamy, rich citrus flavor that shifted to a rum and tequila one on the swallow. Here, the lemon and the rum seemed to pair up quite well as did the lime and tequila flavors. Moreover, the tequila and rum did an excellent job complementing the other with the rum's funky smoothness balancing the tequila's sharpness; this was akin to how Cognac can tame rum in dual spirits libations such as punches. Indeed, the drink had a rather soft outcome especially from the egg white's effect, and I understood why Sam had given the drink the name.
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!