1 1/2 oz Aged Rum (Coruba)
1/2 oz Punt e Mes
1/2 oz Banana Liqueur (Giffard Banane du Brasil)
2 dash Angostura Bitters
Stir with ice and strain into a cocktail glass.
For a nightcap after my adventures two Mondays ago, I turned to Tiki Drinks: Tropical Cocktails for the Modern Bar and found the Banana Manhattan. Its overall structure reminded me of the Coney Island with aged rum and banana liqueur in the place of rye and crème de cacao but with Punt e Mes and bitters in place to maintain some dignity. With the nasturium garnish, the Banana Manhattan gave forth floral notes that helped to accent the dark caramel aromas from the rum. Dark fruity grape from the Punt e Mes and rum on the sip led into funky rums and Punt e Mes' bitter complexity on the swallow. Finally, the drink ended with banana and spice 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!