3/4 oz Old Monk Rum
3/4 oz Cynar
3/4 oz Velvet Falernum
3/4 oz Grapefruit Juice
Shake with ice and strain into a single old fashioned glass.
Two Mondays ago on the way home from a Hennessy event, I decided to stop into Trina's Starlite Lounge for a drink. The menu item I asked bartender Tony Iamunno to make, the Commercial Free, was one of his own creations; I did inquire even though the name and the ingredient mix had his signature on it. In the glass, the Commercial Free shared a molasses-caramel aroma with funky herbal undertones on the nose. The caramel continued on into the sip where it was joined by the grapefruit notes. Lastly, the swallow gave forth dark rum and funky bitter flavors with a clove finish. Overall, the drink was a touch on the sweet side so perhaps some of the grapefruit juice could be split with some lime juice to give a crisper balance, but the combination of Old Monk Rum and Cynar was rather delightful.
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!