rusty shakleford

1 3/4 oz Ron Matusalem Platino Rum (*)
1 1/4 oz Green Chartreuse
1 oz White Crème de Cacao
3/4 oz Cream of Coconut

Blend with ~5 oz ice for 10 seconds and pour into a 10 oz water goblet. Garnish with cocktail monkeys and add a straw.
(*) My notes only say "rum platino," so it could be Atlantico or another. But Matusalem is a good bet here in Boston.

So perhaps my pit stop into Craigie on Main on my way to the Hawthorne for Scott Marshall's last night was not a wise decision. By the time I got there, Scott was finished. Shirt off, tattoos flying finished -- in a way that I had not seen him since Bourbon Street the year he went down with the Drink crew for the Barroom Brawl at Tales of the Cocktail. I am guessing that his menu that had "VEP Chartreuse" as the only options on one side must have done him in with style. Therefore, I asked bartender Ryan Lotz if Scotty's drinks were still being served even if his shift had come to an end. Luckily, Nicole Lebedevitch had stepped in to keep the blenders and swizzle sticks going.
The drink I was interested in was one that the Dudekickers had tweeted about earlier in the evening called the Rusty Shakleford. While I was not so big into the Miami Vices and Frozen Daiquiri idea (although I did try and enjoy Scott's Braveheart off the blender at the Franklin's Drambuie event two weeks before), a blender drink with Green Chartreuse sounded exquisite. Moreover, the combination of rum, Chartreuse, and cacao was one that worked rather well in the Pago Pago. Apparently, Rusty Shakleford was an alias that Scott Marshall started using after acquiring the name and idea from the King of the Hill series. Once blended, the drink lacked an aroma until it started melting a little and began yielding light chocolate notes. The sip was an interesting chocolate-mint flavor that reminded me slightly of Sam Treadway's Fortress of Solitude (Bols Genever, crème de cacao, crème de menthe with big ice shards). Finally, the drink ended with a more rounded herbal set of notes from the Chartreuse along with more chocolate from the crème de cacao on the swallow. Indeed, the cream of coconut in combination with the freezing temperatures really mellowed out the drink.