Wednesday, May 14, 2014

black arrow

1 1/2 oz Appleton Reserve Rum
3/4 oz Cinzano Sweet Vermouth
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Lime Juice
1/2 oz Grenadine

Shake with ice and strain into a coupe glass.

Two Thursdays ago, I made my way down Mass Ave after my shift at Russell House Tavern. That night, Nic Mansur and Matt Schrage were tending the bar. I requested from Nic the Black Arrow from the menu which described how "proceeds go to equipment for Drapers & Eagle Strikers Soccer Teams." Matt filled me in on the details of how Gary and Avery of Central Kitchen and Brick & Mortar were traveling in Jamaica and decided to give back to the people, and they asked Matt to created this drink in tribute. For a name, he dubbed it the Black Arrow after Gil Heron's nickname. Gil was born in Jamaica and he became the first black player for the Scottish Celtic team; he was also father to musician Gil Scott-Heron.
The Black Arrow presented a caramel rum aroma that mingled with a fruity one from the grenadine and sweet vermouth. The fruity aspect continued into the sip where the lime balanced the sweeter grenadine and grape notes. Finally, the swallow offered rum and an orange peel finish. While Matt described his creation as a Floridita with curaçao subbed for crème de cacao, the drink reminded me a lot of the Fig Leaf.

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