Wednesday, December 14, 2016


1 oz Appleton Reserve Rum
3/4 oz Borducan Orange Liqueur
1/2 oz Galliano l'Autentico
1/4 oz Giffard Orgeat
3/4 oz Lime Juice

Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with 2-3 dash Angostura Bitters and a mint sprig.
After attending the Boston Bacardi Legacy competition at Yvonne's, I took the subway back to Harvard Square to pay a visit to Benedetto which just opened in the old Rialto spot. There, I was greeted by Charles Coykendall who is an alumni of the Baldwin Bar and Tiger Mama. For a drink, I asked for the Maitalia which Charles explained was his Italian-inspired Mai Tai riff that he crafted for the opening menu. The Maitalia exuded mint and clove aromas that preceded a citrussy sip of lime and orange notes. Next, the swallow gave forth rum flavors, a hint of nutty that blended into more orange, and spice notes included star anise and vanilla. Overall, the combination was a touch sweet, but integrating the bitters dried out the balance considerably.

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