2 oz Blended Aged Rum (Plantation 5 Year Barbados)
1/2 oz Lime Juice
1/2 oz Licor 43
1/4 oz Natural Peach Liqueur (Briottet Crème de Peche de Vigne)
1 pinch Freshly Grated Cinnamon
Shake with ice and strain into a coupe glass with 1 oz ginger beer (AJ Stephans). Garnish with a lime twist.
Since Mules were on my mind, two Fridays ago after my workshift, I decided to make one that I had spotted in the Smuggler's Cove book called La Guildive. This Rum Mule created by Martin Cate was accented by vanilla, citrus, and peach flavored ingredients and named after the old French slang term for rum. Once built, La Guildive presented a lime and cinnamon bouquet to the nose. Next, a carbonated lime sip led into caramel rum, vanilla, and peach flavors on the swallow with a ginger and cinnamon 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!