1 oz Rhum Agricole (Vale d' Paul Aguardente Nova de Santo Antão)
1 oz Amontillado Sherry (Lustau)
1/2 oz Falernum (BG Reynolds)
1/2 oz Ginger Liqueur (King's)
1 oz Lime Juice
1/4 oz Simple Syrup
Build in a tall glass, fill with ice, and swizzle to mix and chill. Garnish with 5 dashes Angostura Bitters.
After returning from working the bar at Loyal Nine's Yacht Rock Sunday two weeks ago, I was still in the tropical mood. Therefore, I reached for Tiki Drinks: Tropical Cocktails for the Modern Bar and found the Spiced Park Swizzle. Once built, the drink offered mint, clove, and cinnamon aromas. Next, lime and grape flavors on the sip transitioned into grassy rum and nutty notes on the swallow. Finally, the Spice Park Swizzle ended with ginger and clove on the finish, and once the bitters garnish entered into the equation at the end, clove and cinnamon became dominant.
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!