3/4 oz Privateer Silver Rum
3/4 oz Galliano
1/4 oz Apricot Liqueur
1 oz Pineapple Juice
1 oz Lemon Juice
3/4 oz Simple Syrup
1 Egg White
Shake once without ice and once with ice. Strain into a Collins glass, top with crushed ice, garnish with a lemon twist, and add a straw.
For a final drink at the Baldwin Bar at Sichuan Garden II, I asked bartender Vannaluck Hongthong for the Bossa Nova Special. This recipe appears in Stan Jones' Complete Barguide and the proportions were modified by bartender Ran Duan. Here, the drink shared a lemon aroma with hints of vanilla and spice. The egg white donated a creaminess to the sip that was joined by lemon and some pineapple notes. And finally, the swallow showcased rum, pineapple, and vanilla flavors with an apricot 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!