1 jigger Bacardi (1 1/4 oz Don Q Gold + 1/4 oz JM Rhum Ambré) 1/2 jigger Lemon Juice (3/4 oz) 3 dash Crème de Violette (3/8 oz Crème Yvette) 3 dash Grenadine (3/8 oz)
Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a lemon twist and add a straw.
Two Saturdays ago, I was lured into a Fix recipe in Pioneers of Mixing at Elite Bars: 1903-1933. With floral notes from crème de violette and grassy ones from approximating pre-Castro Bacardi, the Violette Fix seemed perfect for spring. The drink began with a bright lemon oil bouquet that prepared the mouth for the sweet lemon and berry sip. The swallow started with rum notes containing a hint of grassiness that led into a violet flavor at the end. Indeed, I was impressed at how well the grenadine worked with the Crème Yvette both to complement its flavor and to soften it.
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!