1 oz Gosling's Rum
1/2 oz Lime Juice
1/2 oz Campari
1 oz Velvet Falernum
Shake with ice and strain into a cocktail coupe. Garnish with a lime wheel.
Two Thursdays ago, I spotted an interesting drink recipe on the OnTheBar app web page called the Valdez. Since the drink was created at the Barrel in Washington DC, it was a bit harder to visit the bartender to have them make it for me and I decided to construct this one at home. Bartender Parker Girard described his Tiki-inspired drink as "equal parts Daiquiri, Jungle Bird, and Corn and Oil." Once mixed, it offered a dark rum aroma that was countered by bright notes from the lime and other ingredients. Next, a caramel and lime sip gave way to a rum swallow that ended with a clove and bitter herbal Campari finish. While the Valdez did leave out the pineapple juice that really makes the Jungle Bird sing, the drink came across more as a more complex Corn and Oil where the classic was was complemented by the Campari.
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!