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.
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!