2/3 St. Croix Rum (2 oz Plantation 5 Year Barbados)
2 dash Maraschino (1/4 oz Luxardo)
2 dash Crème de Vanilla (1/4 oz Navan)
1 dash Angostura Bitters
I prepared this recipe like an Old Fashioned. Build in a rocks glass, add a large cube, and stir to chill and mix.
For a nightcap two Wednesdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 for inspiration. The Babbit stood out as an interesting Old Fashioned-liked drink and the idea of a rum Old Fashioned with vanilla syrup or liqueur like in the Dusty Trail sold me on it. In the glass, the vanilla mingled pleasantly with the rum's caramel on the nose. The aged rum richness continued on into the sip, and the rest of the rum notes along with nutty, vanilla, and clove-laden spice filled the swallow. As the ice melted, the Maraschino's cherry notes became more prominent in the balance.
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!