2 oz Blended Aged Rum (Appleton Reserve Blend)
1/2 oz Punt e Mes
1/4 oz Tawny Port (Sandeman)
1/4 oz Cinnamon Syrup
6 drop Tiki Bitters (10 drop Bittercube Jamaican #2)
Stir with ice, strain into a coupe glass, and float a cherry (omit).
Two Mondays ago, I grabbed the Smuggler's Cove Cocktail Book and searched for something straight spirits to match my mood. There, I decided upon the Cuevas (meaning "caves") invented by bartender Dane Barca. Once built, the Cuevas presented a grand aged rum aroma accented with hints of cinnamon. Next, the sip first displayed caramel and grape notes that later developed a certain smokiness, and finally, the swallow offered rum, bitter Punt e Mes, and cinnamon 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!