1/2 oz Appleton Reserve Rum
1/2 oz Plantation 5 Year Barbados Rum
3/4 oz Lime Juice
1/2 oz Cinnamon Simple Syrup
1/2 oz Orgeat
Shake with ice and strain into a rocks glass filled with crushed ice. Grate cinnamon over the top and add two straws.
On Sunday night, Andrea and I headed over to Ben Sandrof's Sunday Salon. For my first drink, Ben mentioned that a drink he created for a previous Tales of the Cocktail, called the Cuban Anole, had just made the menu of Manhattan's Painkiller bar. The Cuban Anole is a variation on the Mai Tai that substitutes cinnamon syrup for the standard orange curaçao, and from that description it seemed like a good starting point for the night.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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2 comments:
Looks like the best cocktail ever to have been named after an invasive reptile with two penises . . . though admittedly that is a pretty short cocktail list.
I used Agua Libre, St. George Spirits new California rhum agricole for the agricole blanc. It has a pretty aggressive profile that bowled over the other rums, so on second round I matched it with Smith & Cross for the Jamaican and Mt. Gay XO for the aged Barbados. Have to say, best mai tai I've had since mixing up the Beachbum Berry "$100 mai tai" recipe.
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