1/2 jigger Bacardi (1 oz Old Ipswich Tavern Style Rum, 1/4 oz Smith & Cross)
1/4 jigger Brandy (1/2 oz Pedro Domecq Fundador Solera Reserva)
1 spoon Grenadine (1/2 oz)
1 spoon Orgeat (1/2 oz)
1 spoon Lemon Juice (3/4 oz)
Shake with ice and strain into a cocktail glass. I added a lemon twist.
After the Nutty Like a Fruitcake, I looked to Boothby's 1934 World Drinks and How to Mix Them for an use of the rest of the lemon juice. There I spotted the Natural which had a decent continuity of flavors from the last drink. Moreover, it had a somewhat Tiki feel to it, so I converted the proportions to something resembling how I would make a Mai Tai; however, I still kept the cocktail glass format instead of serving it on ice. Once assembled, the Natural's lemon nose prepared the mouth for the lemon and pomegranate sip. Next, the swallow shared a rich combination of rum, brandy, butterscotch, and nutty flavors.
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!