3/4 oz Lime Juice
3/4 oz Orange Juice
3/4 oz Pineapple Juice
3/4 oz Passion Fruit Purée or Juice (Goya Nectar)
3/4 oz Simple Syrup
1 oz Amber 151 Proof Rum (Don Q)
1 oz Dark Jamaican Rum (Coruba)
Shake with ice and pour into a ceramic barrel mug.
Two Sunday nights ago after my work shift, I decided to treat myself to something new from Beachbum Berry's Remixed. The Rum Barrel from the Port O'Call in Tucson circa the 1960s seemed like a pleasant four fruit mix balanced by an over proof and a funky rum in the style of Planter's Punch. In the mug, the Rum Barrel broadcasted a mint and floral bouquet to the nose. Next, caramel from the rum mingled with tropical flavors, mostly from the pineapple and passion fruit, on the sip; finally, the swallow was all about the rums including the Jamaican's distinctive ester notes.
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!