Tuesday, April 7, 2020

laughing boy

1/2 tsp Sugar
1 dash Angostura Bitters
1 tsp Sweet Vermouth (1/4 oz Cocchi Sweet Vermouth)
Fill with Puerto Rican Rum (2 oz Rhum Barbancourt)

Dissolve the sugar in the bitters (I added 1 tsp water) in an old fashioned glass. Add vermouth, fill with chipped ice, and fill with rum (add rum and vermouth and fill with crushed ice). Garnish with a lemon peel and orange slices (lemon and orange twists).
Two Tuesdays ago, I selected my 1965 edition of the Esquire Party Guide and spotted the Laughing Boy drink recipe mixed in between all of the food ones. I then recalled Max Toste's 2014 riff that he still called the Laughing Boy at Deep Ellum; Max took the Rum Old Fashioned-Pirate's Cocktail hybrid and added a pair of amari to make it more of a modern Rum Manhattan riff. The original was very simple, so I increased the complexity by swapping in Haitian rum for the call of Puerto Rican. Once built, the Laughing Boy began with an orange and lemon oil nose that preceded a grape and caramel sip. Next, the swallow donated aged rum, herbal, clove, and allspice flavors.


Dagreb said...

I’ll have to check my Esquire Drink book version but I think it calls for “Medford Rum” 🤔🤷‍♂️👍


CocktailVirgin said...

If you have the first edition, then something might've changed over the decade when mine was published. MS Walker was producing a label called Old Medford Rum, but it wasn't the glorious stuff produced before Prohibition (and actually produced in Medford, MA). Maybe an editor got tired of the second rate quality and perhaps less than universal distribution at that point.