1 1/2 oz Barbancourt Rhum
1/4 oz Velvet Falernum
1/4 oz Lime Juice
Build in a double Old Fashioned glass, fill with crushed ice, and swizzle to mix and chill. Garnish with 2 dashes of Angostura Bitters, a lime wedge, and a cinnamon stick, and add straws.
After work on Sunday two weeks ago, I went with two of my co-workers to visit the new East Coast Grill. For a first drink, I asked bartender Rachel Alden for the Inman Swizzle. Rachel attributed the recipe to bar manager Joe McGuirk who named it after the restaurant's Cambridge location in Inman Square. Once swizzled and decorated, the drink offered a cinnamon, lime, and allspice aroma from the garnishes. Next, the sip had a hint of lime, and this was followed by rum accented by clove on the swallow.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!