2 oz Smith & Cross Rum
1 oz Lemon Juice
1 oz Maple Syrup
2 dash Peychaud's Bitters
Build in a Collins glass with crushed ice. Swizzle to mix and chill, and add a straw.
Two Sundays ago, Andrea and I paid a visit to the Hawthorne where bartenders Katie Emmerson and Nicole Lebedevitch were behind the stick. For a first drink, my eyes wandered over to the Swizzle section of the menu and asked Nicole to make me the Red Maple Swizzle. Once made, the Smith & Cross's funk filled the aroma along with a hint of Peychaud's Bitters. Next the rich, lemon sip was followed by maple and Smith & Cross on the swallow.
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!