2 oz Del Maguey Mezcal Vida
3/4 oz Plymouth Sloe Gin
1/2 oz Falernum
1/4 oz Galliano Ristretto
3/4 oz Pineapple Juice
1/2 oz Lemon Juice
Shake with ice and strain into a tall glass filled with crushed ice. Add a straw. Tiki-style garnish would not be out of place here.
Though the Bartender's Breakfast was a late night for me (tack on the walk home and a nightcap beer circa 2:30am at the 24 hour craft beer bar, the Avenue Pub), I still made it up to have breakfast with Paul Clarke at 10am and then interview him about his new book (interview soon to follow). After that, both Paul and I made our respective ways over to Pig & Punch held by the Bon Vivants. After sweating for an hour or so in the 108°F heat index weather, I decided to take a brief break from the event and seek solace in the air conditioning offered at Cane & Table before returning. At Cane & Table was another one of the pop-up events; this one was "Drive Thru Daiquiris" done craft style with David Gonsalves, Otis Florence, and Misty Kalkofen using the Bond & Royal portfolio. Misty's rich, smoky, complex, and tropical number served over a bounty of pebbled ice hit the spot and revived me so I could spend another few hours in the heat and score my first sunburn in years.
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!