1 oz Denizen Aged White Rum
3/4 oz Pineapple Shrub
1/2 oz Orgeat
3/4 oz Lemon Juice
Shake with ice and strain into a Collins glass with 2-3 oz Dogfish Head 60 Minute IPA. Fill with crushed ice, add a straw, and garnish with a pineapple fruit leaf.
Two Wednesday ago, we headed down to Firebrand Saints for dinner. For a drink, Andrea asked bartender Dave Erickson for the Hoptimum Pine that he credited Ashley Ruest as the creator. In the glass, this beer cocktail generated a lemon and pineapple bouquet. Next, the creamy, carbonated lemon sip was followed by pine, pineapple, almond, and tart lemon flavors on the swallow.
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!