1/2 Bacardi (1 oz Caliche Silver Rum + 1/2 oz Seleta Gold Cachaça)
1/3 Peach Brandy (1/2 oz Edmond Briottet Crème de Peche de Vigne)
1 dash Cointreau (1/4 oz)
2 dash Grapefruit Juice (3/4 oz)
Shake with ice and strain into a cocktail glass. I added a grapefruit twist.
For my post-work nightcap, I decided upon the Cyclone from Pioneers of Mixing at Elite Bars: 1903-1933. Once prepared, it offered a grapefruit oil aroma from the twist that led into a grapefruit sip that also shared a vague fruitiness from the other ingredients. Finally, the swallow gave forth grassy rum flavors with the sugar cane funk melding well with the peach-orange notes from the liqueurs.
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)!