1 oz Aperol
3/4 oz Blood Orange Juice
1/2 oz Grenadine
2 dash Peychaud's Bitters
Shake with ice and strain into a coupe glass.
Monday, August 13, 2012
the blood of my enemies
1 oz Clément Rhum Agricole
1 oz Aperol
3/4 oz Blood Orange Juice
1/2 oz Grenadine
2 dash Peychaud's Bitters
Shake with ice and strain into a coupe glass.
Continuing on with my birthday bar crawl after the In Fashion at J.M. Curley, I ventured down Temple Place to Stoddard's. For a drink, I asked bar manager Jamie Walsh for the Blood of My Enemies. Jamie explained that the drink was created by Tony Iamunno. Once made, the rhum agricole's grass note was complemented by a fruit aroma. Next, the orange and pomegranate on the sip led into a smoothed over rhum agricole flavor on the swallow.
1 oz Aperol
3/4 oz Blood Orange Juice
1/2 oz Grenadine
2 dash Peychaud's Bitters
Shake with ice and strain into a coupe glass.
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A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail 
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