1/2 Bacardi Rum (1 1/2 oz Banks)
2 dash Lime Juice (1/2 oz)
2 dash Grenadine (1/2 oz)
2 dash Dry Vermouth (1/2 oz Noilly Prat)
Shake with ice and strain into a cocktail glass.
Since I still had lime juice left over from the Vava Voom, I decided to stick with the rum theme and picked the Adieu from the Pioneers of Mixing at Elite Bars: 1903-1933 book. The drink began with a sweet rum aroma that was countered by a dry lime and wine sip. Next, the funky rum on the swallow was mitigated by the pomegranate notes from the grenadine. What at first seemed to be a Daiquiri or Bacardi Cocktail variation ended up seeming closer to an El Presidente despite the lime juice.
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.