1 1/2 oz Zaya Rum
3/4 oz Lime Juice
1/2 oz Fernet Branca
1/4 oz Falernum (Velvet)
1/4 oz Allspice Dram (St. Elizabeth)
1/4 oz Pineapple Gum Syrup (homemade pineapple syrup)
Shake with ice and strain into a cocktail coupe. Garnish with pineapple sage (omitted).
After the Wildest Redhead, I decided to make a recipe I spotted on the Fernet Branca Facebook page called the Colonial Bastard. This Tiki libation was crafted by Adam Welch of Goose & Gander in Saint Helena, California, and it reminded me favorably of the Dirt'n'Diesel. Once mixed, the Colonial Bastard offered the menthol notes of the Fernet to the nose. The caramel of the rum and amaro filled the sip, and the swallow showcased the rum, Fernet Branca herbal notes, and the dram and falernum's allspice and clove spice elements.
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!