2/3 Jamaican Rum (1 1/2 oz Smith & Cross)
1/3 Orange Juice (3/4 oz)
2 dash Sweet Vermouth (1/2 oz Alessio)
1 dash Green Chartreuse (1/4 oz)
Shake with ice and strain into a cocktail glass; I added an orange twist to the recipe.
After my bar shift two Saturdays ago, I reached for my copy of Pioneers of Mixing at Elite Bars: 1903-1933 to find a curiosity within. There, I came across the Shanghai that reminded me of the Kingston Heights with sweet vermouth and Green Chartreuse in place of that drink's kümmel and allspice dram. Once mixed, the Shanghai greeted the nose with a bright orange oil aroma countering darker notes from the Jamaican rum's funk. Next, orange mingled with caramel and grape notes from the rum and vermouth on the sip, and the swallow showcased the funky rum melding into the Chartreuse herbal notes. Overall, the rum's intrigue carried the drink for it ending up having a lot less structure than a Daiquiri or even a Rum Bijou due to the orange juice.
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)!