Wednesday, June 13, 2012


1/2 Bacardi Rum (1 1/2 oz Banks)
2 dash Lime Juice (1/2 oz)
2 dash Grenadine (1/2 oz)
2 dash Dry Vermouth (1/2 oz Noilly Prat)

Shake with ice and strain into a cocktail glass.
Since I still had lime juice left over from the Vava Voom, I decided to stick with the rum theme and picked the Adieu from the Pioneers of Mixing at Elite Bars: 1903-1933 book. The drink began with a sweet rum aroma that was countered by a dry lime and wine sip. Next, the funky rum on the swallow was mitigated by the pomegranate notes from the grenadine. What at first seemed to be a Daiquiri or Bacardi Cocktail variation ended up seeming closer to an El Presidente despite the lime juice.

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