1/2 Jamaican Rum (1 1/2 oz Coruba Dark)
2 dash Peach Brandy (1/2 oz Edmond Briottet Crème de Pêche de Vigne)
3 dash Lemon Juice (1/2 oz)
2 dash Grenadine (1/2 oz)
Shake with ice and strain into a cocktail glass; I added a lemon twist.
Two Thursdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as my evening's drink guide. In the rum section, the Westward with Jamaican rum made me think of the Windward (and Leeward) Islands in the Caribbean, and it seemed like a pleasantly funky and fruity recipe. Once prepared, the Westward offered a lemon oil and ester-y rum aroma that set up a lemon, pomegranate, and caramel flavored sip. Lastly, the swallow showcased the elegant pairing of Jamaican rum and tart peach notes.
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!