1 1/2 oz Rhum Barbancourt 8 Year
3/4 oz Blandy's 5 Year Sercial Madeira
3/4 oz Benedictine
1 dash Bittermens Molé Bitters
Stir with ice, strain into a cocktail coupe, and garnish with a (button-shaped) orange twist.
For the tail end of Rhum Barbancourt week for drink of the day at Loyal Nine, I wanted to do a rum and Madeira cocktail, so I began thinking about the Madeira recipes that I have had recently. One that stood out was Thomas Waugh's Scotch-based Prospector that sweetened the mix with Benedictine. Besides swapping the base for Haitian rum, I also change the bitters first to Peychaud's Bitters; after test driving the recipe for the servers, Erica recommended that I try mole bitters and the results were perfect. I also offered up a few 'p' drink names to play off of the Prospector and the resounding winner was the Provocateur. To complement that, I added a floated button-shaped twist to the mix.
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!