1 oz Appleton Reserve Rum
3/4 oz Borducan Orange Liqueur
1/2 oz Galliano l'Autentico
1/4 oz Giffard Orgeat
3/4 oz Lime Juice
Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with 2-3 dash Angostura Bitters and a mint sprig.
After attending the Boston Bacardi Legacy competition at Yvonne's, I took the subway back to Harvard Square to pay a visit to Benedetto which just opened in the old Rialto spot. There, I was greeted by Charles Coykendall who is an alumni of the Baldwin Bar and Tiger Mama. For a drink, I asked for the Maitalia which Charles explained was his Italian-inspired Mai Tai riff that he crafted for the opening menu. The Maitalia exuded mint and clove aromas that preceded a citrussy sip of lime and orange notes. Next, the swallow gave forth rum flavors, a hint of nutty that blended into more orange, and spice notes included star anise and vanilla. Overall, the combination was a touch sweet, but integrating the bitters dried out the balance considerably.
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!