1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Lemon Hart 151 Rum
1/2 oz Yellow Chartreuse
1/4 oz Cinnamon Syrup
1 dash Peychaud's Bitters
Shake with ice and strain into a Champagne flute. Top with 2 oz cava and garnish with an orange twist.
After the pisco event at Hawthorne, I made my way over to Blue Dragon for some food and a drink. For a libation, I selected the Haumea, named after the Hawaiian goddess of fertility and childbirth, from the menu. Once mixed, the aroma of the grapefruit juice in the drink mingled with that of the orange twist's oil. A carbonated grapefruit and lime sip yielded delightful honey and wine notes, and the swallow began with rum and cava flavors and ended with a cinnamon and lime finish.
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!