1 oz Cruzan Dark Rum
1 oz Cruzan Light Rum
3/4 oz Apricot Liqueur
1/2 oz Dry Curaçao
1/2 oz Orgeat
3/4 oz Key Lime Juice
1 oz Pineapple Juice
Shake with ice and strain into a tall glass or Tiki mug. Fill with crushed ice and garnish with 3-4 dash Angostura Bitters.
Two Wednesdays ago, I ventured downtown and stopped in at Stoddard's. For a first drink, I asked bar manager Jamie Walsh for the Shipwrecked in Paradise, and Jamie mentioned that it was the handiwork of bartender Tony Iamunno. With apricot in the mix, the combination reminded me a little of mid-century Zombie recipes. Once prepared, the drink's bitters garnish provided an allspice and clove bouquet to the nose. Next, a rich sip filled with lime and orange notes transitioned into a rum, nutty, and apricot swallow with a spiced pineapple 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!