1 oz Pierre Ferrand 1840 Cognac (Pedro Domecq Fundador Solera Reserva)
1 oz Plantation 3 Star Rum (Privateer Silver)
3/4 oz Lime Juice
3/4 oz Pineapple Syrup
2 oz Strong Black Tea, cooled (English Breakfast)
Shake with ice and strain into a rocks glass or two punch cups.
Two Thursdays ago, I uncovered my collection of recipes from the Maine-Portland Pop-up Event at Thirst Boston 2014. From that series, I honed in on the Schooner Punch created by Central Provisions in Portland, Maine. With classic-feeling ingredients like a split spirit base of rum and brandy, black tea, citrus, and pineapple syrup, I felt it could do no wrong. Once prepared, the punch shared a roasty tea aroma with fruitiness from the lime and pineapple. The tea continued on into the sip in a drying sort of way along with the lime notes. And finally on the swallow, the brandy and rum mingled with the pineapple flavors.
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!