2 oz Hayman's Royal Dock Navy Strength Gin
3/4 oz Lime Juice
3/4 oz Rooibos Tea Syrup
5 dash Angostura Bitters
Shake with ice and strain into a rocks glass that had been smoked with a smoldering cinnamon stick.
Sean Frederick was one of the American finalists in the 2012 Angostura Bitters Cocktail Challenge, and that honor allowed him to compete recently for the global competition in Trinidad. When Andrea and I stopped in at the Citizen two Mondays ago, I asked Sean about his trip and the experience which happened to center around their carnival. As we got to talking, I asked if he could make me one of the drinks that he competed with; Sean replied that he only had the ingredients on hand to make one of them, the Broadside. The Broadside utilized a smoked cinnamon treatment to the inside of the glass before the drink was strained, and the smokiness matched the nautical meaning of the name. A broadside in naval warfare is the simultaneous firing of all of the cannons on one side of the warship which can definitely be a rather smoky ordeal. Indeed, once mixed, the smoke joined the spice aromas on the nose. Next, a lime and floral sip led into gin, tea notes, and spice 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!