3/4 oz Ron Diplomatico Reserva Rum
3/4 oz Barbancourt 5 Year Rum
1/2 oz Pecan Orgeat
1/2 oz Marie Brizard Crème de Cacao
1/2 oz Lemon Juice
2 dash Angostura Bitters
Shake with ice and strain into a tulip glass. Fill with crushed ice, garnish with a paper parasol, and add a straw.
The drink that I got at Audubon was bartender Sam Spence's contribution to the cartoon-themed section on the menu, the Betty Boop. In the glass, this Tiki number donated a lemon aroma with hints of nut and chocolate. Caramel from the rums paired with the bright lemon on the sip, and the swallow proffered rum, nutty, and chocolate flavors. Indeed, the flavors here took the Betty Boop in an unique direction from the classic Mai Tai that the appears to be the inspiration here.
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!