1 1/2 oz Ron Abuelo Añejo Rum
1/2 oz King's Ginger Liqueur
1/2 oz Lustau Pedro Ximénez Sherry
1/2 oz Lemon Juice
1 dash St. Elizabeth Allspice Dram
Shake with ice and strain into a cocktail glass.
Two Mondays ago, we decided to visit Estragon for dinner. For a first cocktail, bartender Sahil Mehta made me a recipe that he crafted for his sherry Christmas dinner last December. While it lacks a name, I dubbed it the Balboa to tie in the Panamanian and Spanish elements in the drink. Once mixed, it offered a rum aroma with allspice accents. A lemon and grape sip gave way to a rich rum and raisin swallow that shared ginger and allspice notes on the 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!