Thursday, November 2, 2017

sally can't surf

1 oz Espolon Tequila
3/4 oz Appleton Estate Rum
1/2 oz Orgeat
1/4 oz Aperol
2 dash Grapefruit Bitters
1 pinch Salt

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
On my way from Harvard Square before meeting Andrea for dinner at Trina's Starlite Lounge, I popped into Kirkland Tap & Trotter for a round. For a drink, I requested the Sally Can't Surf that slightly reminded me of a Japanese in concept. In the glass, the Sally Can't Surf gave forth a lemon aroma with a fruity note from the Aperol. Next, a creamy orange-tinted sip shared the aged rum's caramel notes, and the swallow began with tequila and nutty flavors and ended with a bitter grapefruit finish and a richness from the rum and orgeat.

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