1 1/2 oz Rhum Clément Première Canne
1 oz Lime Juice
3/4 oz Demerara Syrup
Build in a Collins glass and fill with crushed ice. Add 4 dash Angostura Bitters to the top, and swizzle to mix and chill. Top with crushed ice, garnish with mint sprigs, and add a straw.
Two Mondays ago, I stopped into Brick & Mortar and asked bartender Patrick Gaggiano for the 6th Street Swizzle from the menu. Patrick mentioned that they had fallen in love with the bittered Daiquiri simplicity of this Swizzle from the Death & Co. Cocktail Book. The original was crafted by Phil Ward in 2008 and utilized La Favorite as the rhum agricole. Once prepared, it gave forth a minty aroma with hints of spice. At first, the sip shared lime flavors countered by the demerara syrup's richness, and the swallow proffered grassy and funky rhum notes. Later, as the bitters entered into the equation, the sip became drier and there were a bounty of clove and other spice elements on the swallow.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!