3/4 oz Jamaican Rum (Smith & Cross)
3/4 oz Rye Whiskey (Ryan & Wood)
3/4 oz Lime Juice
3/4 oz Honey Syrup (1:1)
3 dash Spiced Bitters (equal parts Angostura Bitters and Allspice Dram)
Shake with ice and strain into a rocks glass filled with ice. Add a straw.
After the Son of Man, I flipped through the rum booklet of The Cocktail Hour series and found Jacob Grier's Lazy Bear. Jacob created the recipe for a wedding reception held at Lazy Bear, an underground restaurant in San Francisco. Once mixed, the drink's funky Jamaican rum played a large role in the aroma along with the lime. A tart honey-lime sip led into a Smith & Cross rum swallow that finished with spice notes from the bitters. The rye was never clearly definable in the flavor profile, but it did serve to lighten the drink by decreasing the amount of the overproof and surly rum in the jiggerful of spirit base. The lime also probably helped to accentuate the rum more than the rye; rye seems to pop out more when lemon is used instead.
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!