1 1/2 oz White Rum (Tommy Bahama White Sand)
1/2 oz Cognac (Courvoisier VS)
3/4 oz Lime Juice
3/4 oz Cinnamon Syrup (BJ Reynolds)
Shake with ice and strain into a cocktail coupe. Garnish with a lime wedge.
Two Wednesday ago, I decided to make the Boukman's Daiquiri from the Imbibe Magazine drink database. The recipe was created by Alex Day when he was working at Philadelphia's Franklin Mortgage and Investment Company, and he named the drink after an 18th century priest, Dutty Boukman. In 1791, Boukman's religious ceremony in Haiti served as a catalyst to the slave uprising that began the Haitian revolution. Instead of the blood allegedly drank in that ceremony to secure the participants' loyalty, the Boukman Daiquiri supplements the original Daiquiri with Cognac and cinnamon flavors. The drink began with lime and cinnamon aromas. While the sip contained the traditional lime and rum notes found in a Daiquiri, the swallow proffered the brandy's richness and cinnamon's spice to make for a rather elegant and flavorful variation.
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!