1 1/2 oz Bacardi Superior (El Dorado 5 Year)
1/2 oz Noilly Prat Sweet Vermouth (Dolin)
1/2 oz Lime Juice
1/2 oz Pineapple Juice
1/4 oz Cinnamon Syrup
Shake with ice and strain into an Old Fashioned glass (Tiki mug) filled with crushed ice. Garnish with a mint sprig.
Two Fridays ago, I strained off my new batch of cinnamon syrup to make a recipe that I spotted in the current issue of Chilled Magazine. The magazine featured some of the recipes from this year's Bacardi Legacy competition, and Vincent Toscano's Bravo Zulu seemed like a delight. With sweet vermouth in the mix, it reminded me of other tropical numbers like the Floridita and the Tortuga. When I made Vincent's drink that he created at San Francisco's Rye, it presented a mint bouquet to the nose. Next, lime, caramel, and a vague fruitiness from the pineapple on the sip gave way to rum, grape, and pineapple flavors on the swallow with a cinnamon finish.
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!