1 1/2 oz The 86 Co. Caña Brava Rum
1 oz Coco Lopez Coconut Cream
1/2 oz Herbsaint
1/2 oz Lemon Juice
Shake with ice and strain into a Collins glass. Fill with crushed ice, add straws, and garnish with a mint sprig.
For my first drink at the Cane & Table pop-up at Brick & Mortar on Halloween, I opted for the Dove in Paradise. I was not able to decipher how the name fit into the plot of The Birds movie theme, but I was game to try this Herbsaint-tinged Coconaut of sorts. Once prepared by Cane & Table's Sam Parrie, the Dove in Paradise shared a mint and coconut bouquet to the nose. Next, the sip shared a creamy lemon flavor that gave way to rum, nutty, and anise notes on the swallow. Overall, the combination was delightfully dry, and the Herbsaint was in good balance with the other ingredients.
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!