1 1/2 oz Cana Brava White Rum (Denizen)
1/2 oz Lemon Juice
1 1/2 oz Pineapple Juice
3/4 oz Aveze (Salers) Gentian Liqueur
1/2 oz Simple Syrup
Shake with ice and dump into a Collins glass. Garnish with a lemon wheel.
A few weeks ago, I spotted a great Tiki-style recipe on Erick Castro's Instagram called the Tourist Trap. Essentially, it was his riff on the Jungle Bird with the bitter element Campari swapped for gentian liqueur and the citrus swapped from lime to lemon. Moreover, most Jungle Birds are made with darker rums, but this riff went with white spirits, and it made a good reason for me to crack open my new bottle of Denizen. Once prepared, the Tourist Trap proffered lemon and pineapple aromas that mirrored the fruity sip. Next, the swallow began with rum notes before transitioning into gentian and more pineapple flavors with a lingering earthy bitterness on the finish.
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!