1/2 oz Navan Vanilla Liqueur
1/2 oz Maple Syrup
1/2 oz Tawny Port (Sandeman)
1 oz Lemon Juice
1 oz Pineapple Juice
1 dash Angostura Bitters
Shake with ice and strain into a highball glass filled with cracked ice. Top with 1 oz of soda water. Garnish with a mint spring and a lemon zest spiral.
A week and a half ago, I spotted a collection of recipes from New York and San Francisco bartenders on the TastingTable website. On Friday night, after spying that our mint patch was resistant to the killing frosts we have recently experienced in the past few weeks, I decided that we should give Martin Cate's recipe from Smuggler's Cove in San Francisco a try. True, the recipe, the Dead Reckoning, could be made without a mint sprig garnish, but we wanted to experience it as Martin intended it.
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:
I experienced this drink at Smuggler's Cove, last week, and had to find out how to make it at home. Am so happy to see that Martin has shared his recipe and I look forward to trying it out tonight. Easily one of the best rum drinks I have ever had.
Martin has been very generous to the community by being open about most of his recipes. I have heard that there are a few that he keeps as closely guarded house recipes.
I do find it disadvantageous to a bar not to release at least some of their recipes. I am more likely to pick one bar over another in a new town if I have made their drinks at home (or had them at another bar).
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