1 1/2 oz Blanco Tequila (Avion)
3/4 oz Elderflower Liqueur (St. Elder)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Canela Cinnamon Syrup
Shake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a pineapple wedge (paper umbrella).
After my work shift two Fridays ago, I was in the mood for something tropical, so I returned to David Alan's Tipsy Texan for the Flor de Piña. The recipe reminded me of a Gilda Cocktail with the addition of elderflower liqueur. In the mug, the Flor de Piña shared a floral and pineapple bouquet with hints of agave on the nose. Next, lime and pineapple made for a refreshing sip, and the swallow paired tequila and elderflower flavors with a 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!