1/2 Lemon (1/2 oz Lemon Juice
2 dash Bacardi Rum (1/2 oz Thomas Tew)
2 dash Maraschino Liqueur (1/2 oz Luxardo)
Shake with ice and strain into a cocktail glass. Garnish with a green olive (omitted, and instead garnished with a lemon twist).
Two Fridays ago, I was scanning through the brandy section of Pioneers of Mixing at Elite Bars: 1903-1933 when I spotted the Black Rene. Overall, it seemed like a brandy-forward and Maraschino instead of triple sec variation of the Between the Sheets, and it seemed worthy of a try.
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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3 comments:
The lemon twist looks like a much better garnish to me. Cheers!
I always worry that the lack of olive or pickled onion will deprive a savory note (salt and/or vinegar besides the vegetal note from the infused brine) to the drink. Rarely enough to make me put in a garnish that I won't eat though.
What Fred won't eat I likely will. I may have to "take one for the team" and report my findings...
Cheers!
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