1 3/4 oz Havana Club 3 Year Rum (2 oz Caliche)
1/2 oz Lime Juice
1/2 oz Orgeat
1 tsp Fresh Ginger Juice (3 slices ginger muddled)
Shake with ice and strain into a cocktail glass. Garnish with a vanilla candy floss on a stick (lime wheel).
Tuesday two weks ago, I ventured back to Tom Sandham's World's Best Cocktails and was drawn in by a Daiquiri- or Mai Tai-inspired number called the Snow White. The recipe was crafted by George Nemec while at Chinatown and Lost Heaven in Shanghai where he was drawn to using Chinese flavors and spices. In the glass, the Snow White offered a lime and almond nose. On the palate, lime filled the sip, and rum, nutty, and ginger flavors made for a delightful swallow.
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!