1 oz Ron Pampero Aniversario Rum (Plantation 5 Year Barbados)
1 oz Neisson Rhum Blanc (JM Rhum Blanc)
1 oz Lime Juice
1/2 oz St. Elizabeth Allspice Dram
1/2 oz Demerara Syrup (Jaggery)
1 Whole Egg
Shake once without ice and once with. Strain into a Fizz glass and garnish with freshly grated nutmeg.
Two Fridays ago for the cocktail hour, I made Daniel Eun's Coda from the PDT Cocktail Book which appeared like a delightful spiced Daiquiri Flip. The Coda's nutmeg garnish contributed a pleasing level of spice that prepared the palate for the drink's swallow. The sip was full of creamy lime and caramel notes, and the swallow began with grassy rum flavors and ended with lingering allspice accents.
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!