Friday, August 17, 2012

rusty shakleford

1 3/4 oz Ron Matusalem Platino Rum (*)
1 1/4 oz Green Chartreuse
1 oz White Crème de Cacao
3/4 oz Cream of Coconut

Blend with ~5 oz ice for 10 seconds and pour into a 10 oz water goblet. Garnish with cocktail monkeys and add a straw.
(*) My notes only say "rum platino," so it could be Atlantico or another. But Matusalem is a good bet here in Boston.

So perhaps my pit stop into Craigie on Main on my way to the Hawthorne for Scott Marshall's last night was not a wise decision. By the time I got there, Scott was finished. Shirt off, tattoos flying finished -- in a way that I had not seen him since Bourbon Street the year he went down with the Drink crew for the Barroom Brawl at Tales of the Cocktail. I am guessing that his menu that had "VEP Chartreuse" as the only options on one side must have done him in with style. Therefore, I asked bartender Ryan Lotz if Scotty's drinks were still being served even if his shift had come to an end. Luckily, Nicole Lebedevitch had stepped in to keep the blenders and swizzle sticks going.
The drink I was interested in was one that the Dudekickers had tweeted about earlier in the evening called the Rusty Shakleford. While I was not so big into the Miami Vices and Frozen Daiquiri idea (although I did try and enjoy Scott's Braveheart off the blender at the Franklin's Drambuie event two weeks before), a blender drink with Green Chartreuse sounded exquisite. Moreover, the combination of rum, Chartreuse, and cacao was one that worked rather well in the Pago Pago. Apparently, Rusty Shakleford was an alias that Scott Marshall started using after acquiring the name and idea from the King of the Hill series. Once blended, the drink lacked an aroma until it started melting a little and began yielding light chocolate notes. The sip was an interesting chocolate-mint flavor that reminded me slightly of Sam Treadway's Fortress of Solitude (Bols Genever, crème de cacao, crème de menthe with big ice shards). Finally, the drink ended with a more rounded herbal set of notes from the Chartreuse along with more chocolate from the crème de cacao on the swallow. Indeed, the cream of coconut in combination with the freezing temperatures really mellowed out the drink.


Noah said...

Sorry we missed you that night. We must have left just before you arrived. And, yes, there was lots of VEP. Sigh. I miss him already.

I'm not sure that Scotty would even remember the conversation, but you had a hand in the Rusty Shackelford's creation. It started when I mentioned your (excellent) Bikini Atoll and asked if he'd even attempted a tiki drink with Chartreuse. Two minutes later, the RS was born. So it was a fitting drink for you to end up with on his last night behind the stick.

frederic said...

Sorry we didn't cross paths. I did bump into two of your friends you're seeing this weekend while at Backbar earlier. When they asked Bryn whether Boston was feeling the loss of Scott, I mentioned that I got their a little too late, and they mentioned that you guys had been there.