1 1/2 oz Jamaican Rum
1/2 oz Clement Creole Shrubb Orange Liqueur
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice
1 dash Angostura Bitters
Shake with ice and strain into a rocks glass. Top with ice and garnish with an orange slice.
Two Mondays ago before the Espolón Cocktail Wars began, Andrea and I stopped into Green Street where bartenders Anne Warnock and Tommy Schlesinger-Guidelli were at the stick. For a drink, I asked Anne for the Dreadlock Holiday on the small menu that appeared as a counter to the Cuban Anole's variation on the Mai Tai by swapping the other sweetener for cinnamon syrup (besides the citrus change here). Once built, it offered orange and rum aromas that led into a citrussy sip. Finally, the swallow shared rum, orange, and cinnamon spice flavors.
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!