1 1/2 oz Del Maguey Mezcal Vida
1/2 oz Kronan Swedish Punsch
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice
Shake with ice, strain into a rocks glass, top with ice, and garnish with a grapefruit twist.
Two Thursdays ago, we stopped into the Citizen Public House to welcome back Sean Frederick to his old home. For one of our drinks, I asked Sean for the Oaxacan Punch created by bartender Patrick Clark. Pat was there, and he mentioned that he was rather happy with the drink's balance and later found some similarities with my Tainted Love after he created it. The Oaxacan Punch shared a grapefruit aroma that led into a rich lime sip. Next, the swallow offered smoky mezcal and complex notes from the Swedish Punsch including tea tannins, and things ended 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!