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.