1 1/2 oz Spiced Rum (Kraken)
1/4 oz Falernum (Velvet)
1/4 oz Lemon Juice
1/4 oz Lime Juice
1/4 oz Passion Fruit Syrup (BG Reynolds)
1/4 oz Grenadine
1 dash Peychaud's Bitters
Shake with ice and strain into a cocktail glass. Garnish with an orchid or another edible flower.
Two Mondays ago, we began the evening with a Tiki drink from Imbibe Magazine. The libation called the Wicked Wahine was created by Brice Ginardi, Okolemaluna Tiki Lounge in Hawaii and reminded me of a little of a classic Hurricane. Once mixed, the dark rum notes paired with the passion fruit ones on the nose. The caramel on the sip contrasted the bright, sweet, but vague fruity note from the juices and syrups. Finally, the molassy rum continued on into the swallow along with spice notes especially clove.
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!