1 oz Old Ipswich Tavern Style Aged Rum
1 oz Cynar
1 oz Cocchi Sweet Vermouth
Stir with ice and strain into a rocks glass with fresh ice. Garnish with an orange twist.
For Andrea's first cocktail at the Barrel House in Beverly, she picked the Ardent Spirit which came across as somewhere between a rum Little Italy and a Negroni riff. The drink was another of Sean Maher's, and the name refers to the old alchemy term for liquors produced after distilling fermented vegetation due to their ability to burn. Once mixed, the Ardent Spirit's orange twist contributed greatly to the nose. A caramel and grape sip led into a swallow that displayed a great transition from the funky aged rum into the herbal Cynar.
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!