1 oz + 1 bsp Neisson Rhum Agricole Reserve Special (~1.7 oz Depaz)
1 scant oz Cynar (~1.4 oz)
1 scant bsp Maple Syrup (~1.4 bsp)
2 dash Bittermens Mole Bitters (3 dash)
Stir with ice and strain into an Old Fashioned glass with fresh ice.
The day that I got home from Kentucky, my copy of David Alan's Tipsy Texan arrived. Two drink recipes quickly caught my attention, but I could not make one since I lacked a grapefruit to juice, so I opted for the Wooden Ships by Jason Stevens of Austin. The combination of rum and Cynar reminded me of Scott Holliday's Rum Scaffa, and here, there were added rich notes from chocolate bitters and maple. In the glass, the Wooden Ships proffered a grassy aroma from the rhum agricole with a hint of herbal and caramel notes from the Cynar. The caramel continued on into the sip, and the swallow gave forth grassy, minty, and funky flavors with a maple and chocolate 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!