queen's court

1 1/2 oz Santa Teresa 1796 Rum
1 1/2 oz Mango Cordial (*)
1/4 oz Cynar
1 dash Ardbeg 10 Year Scotch

Stir with ice, strain into an old fashioned glass with a large ice cube, add lemon oil from a twist, and garnish with lemon and lime twists.
(*) 2 parts clarified mango juice to 1 part white sugar. Jen said that this would probably work with unclarified mango juice mixed with sugar, but she would not have served it over a clear ice cube.Two Sundays ago, I ventured over to Brookline to have dinner at Blossom Bar. For a first drink, I asked bartender Jen LaForge for the Queen's Court which was one of her creations. Jen originally created this with a Plantation Rum single barrel offering that had leather and mango notes; however, after they ran through their stock of that, they switched to Santa Teresa Rum. The intriguing ingredient here was the house mango cordial which was made from clarifying mango juice (I did not inquire as to the technique) and white cane sugar. In the glass, the Queen's Court proffered a lemon oil bouquet to the nose. Next, mango and caramel notes on the sip presided over rum, mango, and herbal flavors on the swallow.