1 oz Baska Snaps Malort
1 oz Old Ipswich Tavern Style Rum
1/2 oz Grade A Molasses
1/2 oz Demerara Syrup
Build in a pre-heated ~8 oz mug. Top with 4-5 oz boiling water, stir to mix, and garnish with a floated star anise pod.
My drink of the day two Fridays ago was a riff on Jerry Thomas' 1862 Black Stripe recipe that was originally two ounces Santa Cruz rum and a tablespoon of molasses. Thomas' The Bartender's Guide gave the option of serving the drink with shaved ice or filling the tumbler with boiling water and garnishing with nutmeg. I took to the hot path as I did with my apple brandy riff the Black Limbertwig Toddy, and I split the original's rum with an equal portion of Malort. To balance the Malort's bitterness, I added demerara syrup to the mix, and I changed the garnish to a floated star anise pod instead of the nutmeg. One comment was that the combination reminded them of salted black licorice with its savory herbal essence.
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!