1/3 jigger Bacardi Rum (1 oz Caliche + 1 bsp Wray & Nephew)
1/3 jigger Sweet Vermouth (1 oz Dolin)
4 dash Apricot Brandy (1/4 oz Rothman & Winter)
2 dash Grenadine (1/4 oz)
1 spoon Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass.
After the Hallelujah, I turned to Boothby's 1934 World Drinks And How To Mix Them for a forgotten gem. There, I spotted the L'Etta which reminded me of the Floridita with apricot liqueur and lemon in place of the crème de cacao and lime. In the glass, L'Etta offered an apricot aroma accompanied by other fruity notes. The sip was likewise fruity with grape, lemon's crispness, and hints of pomegranate; the swallow, though, shared funky rum notes blending into the apricot flavors. Instead of the Floridita, L'Etta reminded me more of a classic Periodista (not the Boston dark rum version).
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!