1 oz Dark Rum 1 oz Light Rum <Lawley’s New England Spirit (Boston Harbor Distillery)>
3/4 oz Pineapple juice
1/2 oz Falernum
1/2 oz Orgeat
1/4 oz Lime juice
Shake ingredients with ice, strain into a tiki mug filled with crushed ice. Add a few heavy dashes of Angostura bitters on top, and garnish with a mint sprig and add a straw.
As you probably know by now, I love finding funky vintage glassware. It’s hard for me to walk by a Salvation Army, Goodwill, or other stores of that ilk without popping in to see what steals I can find under two bucks. My arsenal of coupes and rock glasses has grown in the last few years, but recently I realized there is a gaping hole in my collection…tiki mugs. Continue reading
1/2 oz. coffee liqueur
1/2 oz. amaretto
1/2 oz. light rum *
1/2 oz. Irish cream liqueur
2 oz. half and half
Shake with ice. Pour into ice filled old fashioned glass.
Like every good house that was built in the 1960’s, we have a bona fide wood paneled room. Complete with fireplace, dart board and your grandmother’s liquor cabinet. You know those liqueurs that you find in the back of a dusty cabinet. Well, we have them too, and I kind of love them.
Funky Diabetic (aka The Five Foot Assassin)
1 oz Dark Rum 3/4 oz Maraschino Liqueur
1/4 oz Orange Juice
Few dashes Angostura bitters
Combine ingredients in a glass and shake with ice. Strain into an ice filled rocks glass, top with 2 oz Dr. Pepper. Briefly stir to combine.
I planned on doing a pretty straightforward post this week. Then I woke up yesterday and heard that Phife Dawg of A Tribe Called Quest passed away. As someone who spent their formative years growing up in North Jersey in the mid 90s, it hit me pretty hard. After spending most of Wednesday listening to basically the first half of Tribe’s catalog, I decided to shift gears and make a drink to honor the man born Malik Taylor.
1 1/2 oz Dark Rum 3/4 oz Amaro Montenegro
3/4 oz Aquavit Barspoon Absinthe
Rinse a rocks glass with the absinthe, then discard. Combine remaining ingredients in the rocks glass, stir to combine. This is a room temperature cocktail that doesn’t require ice.
My first Mixology Monday is the reason for this early week post, and the theme is “Brace Yourself”. Playing host is the good doctor at Doc Elliot’s Mixology. As he put it, “the challenge is to create a cocktail that will buttress oneself for Winter’s outdoor adventures.” This proved to be especially prescient as the entire eastern seaboard was blanketed by winter storm Jonas this weekend (amazingly, here in Boston, we only ended up with a few inches), so these cocktails will no doubt come in handy. Continue reading
Rock the Bells
1 1/4 oz Rock and Rye <Hochstadters>
1 oz amber rum <Folly Cove>
1/2 oz Benedictine
1/4 oz orange juice
Few dashes Fee Bros whiskey barrel aged bitters
Shake with ice, strain into ice filled rocks glass. Garnish with orange peel
There was a restaurant in the town where I grew up that billed itself as a trendy, modern italian place. It was the first restaurant I ever saw that had “trattoria” in its name. While I don’t remember much about their food, they did have a giant jar upfront filled with rock candy. I have no idea why, but I didn’t ask questions. I would just make sure to grab one every time I was in there. It was like candy crack to me. Imagine my surprise years later when I found out about a cordial made by combining rye whiskey, rock candy, orange peel and some bitter herbs. Needless to say, I grabbed a bottle as soon as I found it. Continue reading