wooden leg

2 oz Bacardi 8 Year Rum
3/4 oz Manzanilla Sherry
1/2 oz Velvet Falernum
1/2 oz Demerara Syrup
1 dash Pernod Absinthe

Stir with ice and strain into a cocktail glass. Garnish with a mint leaf.

After my adventures at Highball Lounge, I continued my tour of Boston and eventually ended up at Blue Dragon where bartender Tyler Murphy was working. Besides Blue Dragon, Tyler also does a few shifts at Loyal Nine, and I recently attended the Bacardi Legacy competition event here in Boston a few weeks ago to support him. Due to the structure of the event, I was unable to try his creation which was a stirred Tiki number called the Wooden Leg. Therefore, I asked Tyler to make me one that night.
The Wooden Leg shared a mint aroma over a semi-sweet grape sip. Next, the swallow was much more complex with rum, molasses, herbal, and spice notes.

[shepherd's secret]

1 1/2 oz Sheep Dip Blended Scotch
3/4 oz Luxardo Amaro Abano
3/4 oz Punt e Mes
1 barspoon Green Chartreuse

Stir with ice and strain into a rocks glass. Garnish with an orange twist.

After going to Drink a few Mondays ago, I stayed in Fort Point and visited Blue Dragon a few blocks away. There, I was greeted by bar manager John Drew who offered up a small taste of a great apple-sweet potato milk punch that perfectly captured Autumn in a glass. For a drink, he suggested a Scotch cocktail he created that rather appealed to me for it contained Amaro Abano; indeed, the Scotch and Abano combination worked rather well in Les Kostinas' Blacksmith at Russell House Tavern.
The cocktail began with a bright orange oil aroma that balanced the darker notes from the Abano and Punt e Mes on the nose. A caramel and grape sip led into a Scotch swallow with a complex bitter herbal finish.

haumea

1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Lemon Hart 151 Rum
1/2 oz Yellow Chartreuse
1/4 oz Cinnamon Syrup
1 dash Peychaud's Bitters

Shake with ice and strain into a Champagne flute. Top with 2 oz cava and garnish with an orange twist.
After the pisco event at Hawthorne, I made my way over to Blue Dragon for some food and a drink. For a libation, I selected the Haumea, named after the Hawaiian goddess of fertility and childbirth, from the menu. Once mixed, the aroma of the grapefruit juice in the drink mingled with that of the orange twist's oil. A carbonated grapefruit and lime sip yielded delightful honey and wine notes, and the swallow began with rum and cava flavors and ended with a cinnamon and lime finish.