1/2 oz Palo Viejo White Rum
3/4 oz Lustau Amontillado Sherry
3/4 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Burnt Cinnamon Syrup
Shake with ice, pour into a snifter glass, garnish with 2 dash Angostura Bitters, and add straws.
Two Tuesdays ago, I ventured down to Saloon where Pete Polselli was bartending. For a first drink, I requested the Holy Mountain that I learned was the creation of Luke Graham. Once in the glass, the Holy Mountain greeted the nose with clove and allspice aromas from the bitters garnish. Next, lime and the sherry's grape mingled on the sip, and the swallow offered rum, pineapple, nutty sherry, and cinnamon 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.
boston cocktail books!
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore)!