1/2 Daiquiri Rum (1 oz El Dorado 3 Year)
1/2 Swedish Punsch (1 oz Kronan)
Juice of 1/4 Lemon or 1/2 Lime (1/2 oz Lime)
2 dash Absinthe (1/4 oz Kübler)
2 dash Grenadine (1/4 oz)
Shake with ice and strain into a cocktail glass.
For the cocktail hour two Mondays ago, I chose the Melba from the Café Royal Cocktail Book. The drink began with a sweet aroma that was a combination of perhaps the rum, lime, and absinthe. Next, the lime and pomegranate flavors filled the sip; the swallow began with rum and transitioned to absinthe with the Swedish Punsch notes in between. Overall, the Melba had a decent amount of complexity without being all that challenging.
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!