1 1/2 oz Demerara Rum (El Dorado 5 Year)
1/2 oz Overproof Jamaican Rum (Smith & Cross)
1/2 oz Pedro Ximenez Sherry (Lustau)
2 dash Angostura Bitters
Stir with ice, strain into a double Old Fashioned glass with a large cube, and garnish with a flamed orange twist (not flamed).
Two Fridays ago, I received my new issue of Imbibe Magazine and I happened upon Damon Boelte's Black Mesa that he created at the Grand Army Bar in Brooklyn. The recipe appeared like Trader Vic's Arawak Cocktail with the Jamaican rum being split with one from Guyana. In the glass, the Black Mesa shared an orange and raisin aroma that was accented by the Jamaican rum's funk. Next, rich grape and the rums' caramel paired on the sip, and the swallow saw the return of the funky rum along with raisin and winter spice 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!