2 oz Barbancourt 5 Star Rum
1 tsp Maraschino (3/8 oz Maraska)
1 tsp Grenadine (3/8 oz)
Juice 1/2 Lime (3/4 oz)
Shake with ice and strain into a cocktail glass.
For a nightcap two Tuesdays ago, I reached for Trader Vic's 1974 Rum Cookery & Drinkery and spotted the Champs-de-Mars Daiquiri. The Daiquiri's call for Haitian rum made sense when I realized that it was named after Port-au-Prince's area that contains the Haiti's presidential palace as well as a major park (as opposed to the namesake park in Paris near the Eiffel Tower). Once mixed, this Daiquiri offered an aged rum aroma that led into lime, caramel, and a hint of fruit from either the pomegranate syrup or the Maraschino on the sip. Finally, the rum finished with rum and Maraschino's nutty notes on the swallow.
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!