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.
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!