1 1/2 oz Santa Teresa Claro Rum
3/4 oz Crème Yvette
3/4 oz Cocchi Americano
1/4+ oz Lime Juice
Shake with ice and strain into a coupe glass.
Two Fridays ago after work, I ventured over to the Sinclair for drinks with Drambuie Tara. For a first libation, I asked bartender Bryn Tattan for the Crimson Daiquiri, their Daiquiri Time Out tribute to their Harvard neighborhood. The inclusion of Crème Yvette made me think of some of the drinks that Scott Holliday of Rendezvous has created and I was eager to see how the bartenders at the Sinclair were using this liqueur. Once mixed, the Crimson Daiquiri began with a floral and berry aroma from the Yvettte. A citrus, berry, and white wine sip led into the rum on the swallow and a bitter floral 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!