1 1/2 oz Bacardi 8 Year Rum
3/4 oz Maple Syrup
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/4 oz Honey Syrup (2:1)
Shake with ice and strain into a Highball glass filled with crushed ice. Add a straw.
Two Saturdays ago, we paid a visit to Eastern Standard for a late dinner after my DJ gig. For a drink, I asked bartender Hugh Fiore for the Cypress that was subtitled, "View from the Concourse." Hugh attributed this golf-themed sipper to fellow bartender Bobby McCoy. Once mixed, the Cypress greeted the nose with a rum aroma. The maple accentuated the barrel aged notes of the rum and joined the honey and citrus flavors on the sip. Finally, the rum began the swallow that showcased earthy notes and spice.
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!