Saturday, June 8, 2019


2/3 Bacardi (1 3/4 oz Privateer Silver + 1/4 oz Rhum Clement Agricole)
2 dash French Vermouth (3/4 oz Noilly Prat Dry)
2 dash Grenadine (1/4 oz)
1 dash Ojen Bitters (20 drop St. George Absinthe)

Stir with ice and strain into a cocktail glass; I added a grapefruit twist.
Two Saturdays ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 after dinner. There in the rum section was the Milo that reminded me of the Atta Boy from the Savoy Cocktail Book but with rum and a dash of absinthe in place of the gin (or like Pioneers' Cuban with rum instead of gin and Maraschino). Once built, the Milo proffered grapefruit oil over grassy rum and berry notes to the nose. Next, cherry and white wine elements on the sip gave way to grassy rum, cherry, and pomegranate flavors on the swallow with an herbal finish.

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