1 oz Bacardi 8 Year Rum
1 oz Dolin Blanc Vermouth
1/2 oz Royal Combier Orange Liqueur
1/2 oz Angostura Bitters
Stir with ice and strain into a glass. Garnish with a grapefruit twist.
The second drink I had at Beaker & Flask in Portland was bartender Daniel's drink called the Dragon's Mouth. He wanted to create something big and bold, and he utilized Angostura Bitters and orange liqueur to substitute for Campari in a Rum Negroni-like cocktail. The Dragon's Mouth offered up grapefruit oil and Angostura Bitters' allspice and clove aromas. A dry grape and orange sip led into a rum and spice swallow that ended with an orange peel finish. Overall, the Dragon's Mouth had a parallel structure to a Negroni, but it was more spice than bitter driven.
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!