4 oz Bacardi Rum (1 1/2 oz Don Q Cristal + 1 1/2 oz El Dorado 5 Year)
2 tbsp Pineapple Juice (1 oz)
Juice 1 Lime (1/2 oz)
2 tsp Grenadine (1/2 oz)
Sprigs of Mint (8 Leaf)
Muddle mint (in grenadine) in a 12 oz glass (Julep cup). Add rest of ingredients and crushed ice, and garnish with mint sprigs.
For Wednesday night's libation two weeks ago, I reached for Trader Vic's 1947 Bartender's Guide and spotted a curious Julep that I had never made before called the Santiago Julep. The name reminded me of the Daisy de Santiago but in the end, it tasted more like a peach-less Missionary's Downfall. Once prepared, the mint bouquet worked wonders on the nose. On the sip, lime mingled with the pomegranate notes, and the swallow was the pleasant combination of rum, pineapple, and mint 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!