1 oz Smith & Cross Rum
1 oz Clement Premiere Canne
3/4 oz Lime Juice
1/2 oz Caffè Borghetti
1/2 oz Vanilla Syrup
1 dash Angostura Bitters
Shake with ice and strain into a Collins glass containing 2-3 oz ginger ale, ice cubes, and 3 lime wheels. Add a straw.
One of my favorite new drinks on the Russell House Tavern cocktail menu is the Eye of the Storm. This recipe was created by bar manager Ashish Mitra as a play on a Dark & Stormy with inspiration from the Jungle Bird and other tiki drinks. To me, it seemed like a more complex Suffering Bastard or a riff on a Mr. Bali Hai before I read the recipe notes. Once prepared, it offered the respective funkiness of the Smith & Cross and rhum agricole on the nose. Next, carbonated lime, rum's caramel, and hints of coffee roast filled the sip. Finally, the swallow was a combination of grassy and funky rums that finished with ginger, vanilla, and lingering dark roast coffee notes.
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!