1 oz Bacardi Gold (3/4 oz Caliche, 1/4 oz Vale d'Paul Agricole)
1/2 oz Cynar
1/2 oz Grenadine
1 oz Lime Juice
2 dash Angostura Bitters
Shake with ice and strain into a cocktail glass.
After returning home from the Boston Bacardi Legacy competition and the stop at State Park, I decided to make one of the two winning recipes from the event. Fairsted Kitchen's Will Isaza's drink Paraiso called out to me because I had all of the ingredients at home and because it reminded me of the restaurant's Giuseppe's Lady that I greatly enjoyed. Once prepared, this version of "Paradise" began with grassy, herbal, and fruity aromas. Next, lime, pomegranate, and caramel on the sip led into funky rum paired with funky herbal on the swallow and lime 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!