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.
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, Amazon, 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)!