1 1/2 oz Appleton Rum
1/2 oz Becherovka
1/2 oz Ginger Syrup
1/2 oz Grenadine
1/2 oz Lime Juice
Build in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 3 dash Angostura Bitters and a plastic swizzle stick, and add a straw.
A few Wednesdays ago, I ventured down with Andrea to Highball Lounge where Matt Schrage and Babisa Adumbire were bartending. For a drink, I asked for the semi-secret Tiki secondary menu and requested the Full Sail Swizzle from Matt. Matt described how this was bartender Stephen Bookman's recipe and he did not know what was in the prebatched mix other than what was in the menu description. Since Stephen had already departed for Portland, Oregon, I sent him a message on Facebook and received the above recipe. In the glass, the Swizzle shared a clove and allspice aroma from the bitters garnish. Lime and the rum's caramel dominated the sip, and the swallow gave forth rum and a medley of spice notes including ginger, clove, and cinnamon.
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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!