Thursday, May 23, 2013


2 oz Zaya Gran Reserva 12 Year Rum
1/2 oz Luxardo Espresso Liqueur
2 oz Pineapple Juice
1/2 oz Cream of Coconut

Shake with ice in a Highball glass. Add a straw.

Two Thursdays ago, I ventured over to the Franklin Southie to sit at Peter Cipriani's bar. For a drink, I asked Peter for the Sandpiper; while it seemed like a coffee-flavored riff on a classic Painkiller, the Sandpiper did reminded me of the Beach Cruiser from the Franklin's sister restaurant, the Citizen Public House, especially with the call for Zaya 12 Year Rum.
peter cipriani bartender franklin southie boston
The Sandpiper shared a dark rum and coffee nose that led into a caramel sip with the espresso liqueur's roast notes and the coconut's smoothness. The coconut continued on into the swallow but it was taken over by the pineapple, coffee, and dark rum flavors, and the drink's finish alternated between lingering pineapple and coffee roast notes. Indeed, the combination of pineapple, coffee, and dark rum turned out to be an amazing combination.

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