Saturday, August 20, 2016

jamaican bobsled

1 1/2 oz Smith & Cross Rum
3/4 oz Lime Juice
3/4 oz Pineapple Juice
3/4 oz Cinnamon Syrup
1/4 oz Allspice Dram

Shake with ice and strain into a rock glass. Fill with crushed ice and garnish with an edible orchid.

Two Mondays ago, Andrea and I ventured up to Woburn to pay homage at the Baldwin Bar at Sichuan Garden II. For a first drink, I asked bartender Tyler Benfield for the Jamaican Bobsled off of the menu. From the ingredients list, I knew that this was a different Jamaican Bobsled than the one created at Drink which took a more ginger and chocolate route. Instead, bartender Vannaluck Hongthong provided the back history that this one was created by Mick Kellogg as a spiced-up pineapple Daiquiri.
The Jamaican Bobsled shared a floral, cinnamon, and pineapple bouquet. The pineapple continued on into the sip where it was complemented by the lime, and the swallow offered up funky rum and allspice flavors with a growing cinnamon aspect on the finish.

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