Jigger St. Croix Rum (1 1/2 oz Privateer Silver)
3 dash Lemon Juice (1/2 oz)
2 dash Gum Syrup (1/2 oz Simple)
2 dash Madeira (3/4 oz Blandy's Verdelho)
Shake with ice and strain into a glass filled with cracked ice. Decorate with fruits, berries, and mint.
After the Cortez Julep, I found a recipe in Pioneers of Mixing at Elite Bars: 1903-1933 that would well utilize the extra mint sprigs that I picked from our garden. That drink, the White House, appeared to be a rum Fix, but it did not appear in the Fix section of that chapter on rum recipes. Once mixed, the mint contributed greatly to the White House's nose. A grape and lemon sip led into the rum on the swallow along with the Madeira and its sharp and smoky notes.
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!