Tuesday, September 25, 2018


1 1/2 oz Bacardi 8 Year Rum
1/2 oz Amaro Montenegro
1/2 oz Coffee Liqueur
1/2 oz Pineapple Juice
1 wedge Lemon

Muddle the lemon wedge, add rest, shake with ice, and double strain into a double old fashioned with a large ice cube. Here, served as a half size in a sherry glass.

Two Tuesdays ago, I attended a Bacardi event at the Ghost Walks to discuss their Legacy competition as well as drink making and other industry concerns. Besides a trio of Bacardi representatives, one of the hosts was Moe Isaza who is currently the bar manager at the bar, and he presented his 2018 Legacy drink Poderoso that he crafted while at Pammy's in Cambridge. Moe described how the drink idea began at breakfast one morning when he was eating pineapple and sipping on coffee, and he realized how well the combination went. He later discussed the idea with Daren Swisher at Hojoko who introduced him to the Mr. Bali Hai. Instead of lemon juice, Moe opted for a muddled lemon wedge to donate extra citrus aromas, and to add to the citrus diversity, he swapped the simple syrup for Amaro Montenegro.
In the glass, the Poderoso offered up coffee, lemon, and citrus complexity from the Amaro Montenegro on the nose. Next, the sip was filled with the pineapple and coffee roast notes, and this led into rum, mandarine orange, pineapple, and coffee flavors on the swallow.

No comments: