1 oz Plantation 3 Star White Rum
1 oz Cynar
1/2 oz Yellow Chartreuse
1/2 oz Lemon Juice
4 leaf Mint
Build in a rocks glass, add ice, and shake to incorporate. Top with 1 oz soda water and garnish with a lemon twist.
About two weeks ago, Andrea and I stopped into Spoke for drinks and food, and at the bar were bartenders Chris Danforth and Liz Mann. For a first drink, I asked Liz for A Bird Named Rufus. When I learned that Chris had created the recipe, I inquired about the curious drink name. The Rufus in question was the Rufous-crowned Tody Flycatcher bird, and it was the only bird call Chris' mom knew and she frequently would do the call. Once this tribute to his childhood was mixed in the glass, it offered a lemon aroma over a lightly carbonated lemon sip. The swallow then proffered a combination of rum and funky bitter flavors with growing mint notes over time.
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!