3/4 Bacardi Rum (1 1/2 oz Privateer Silver)
2 dash Dry Vermouth (3/4 oz Noilly Prat)
2 dash Grenadine (3/8 oz)
1 dash Picon (3/8 oz Torani Amer)
Stir with ice and strain into a cocktail glass.
Later that Wednesday night, I was in the mood for a nightcap and began flipping through Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Bronco. I was curious for it appeared like an abstraction of an El Presidente with the bitter orange and caramel Amer Picon in place of the better known classic's curaçao. Once prepared, the Bronco proffered a dark orange aroma with hints of pomegranate fruit. The pomegranate continued into the sip and mingled with the Picon's caramel note, and the swallow shared rum flavors with a bitter dark orange finish. Overall, the Bronco fell somewhere between the El Presidente as expected and a Rum Negroni.
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!