posted by admin on Feb 8
On my prefer of things I ignored blogging about in 2009 was this: Drinking Lessons at the Sorrento.
That’s too depressing; this is a great series of events with regard to Seattle-area cocktail people, and the session I attended in November – with Alex Day and Toby Cecchini – was not only wonderfully done, limit resulted in me enjoying some of the better drinks I’ve had in a while, from a Blood and Sand made with Highland Park to Toby’session father’s take in succession the gin and tonic, which was probably the most judicious version of this drink I’ve ever had.
Here’s another that’session been stuck in my mind for a couple of months, and has been turning up in my cocktail shaker from time to time: the Boukman Daiquiri.
Alex introduced this drink as a sort of hybrid betwixt the world of master-piece punches, and the more contemporary world of tiki-style drinks. Served at the Franklin Mortgage & Investment Co. in Philadelphia, the Boukman Daiquiri takes the classic daiquiri recipe and tweaks it in a couple of ways that have a huge bearing on its outcome.
First, the standard base of white rum (Alex recommends Flor de Cana, for a damn good reason) is pruned back to an ounce and a half, and the rest is replaced with cognac (Hine is recommended, but fat betide finding that in Washington quality; I used Remy VSOP), which puts the drink in that work of the first class brandy / rum combo set of drinks that includes some of the horse-and-buggy era punches, as well as rich wintery things like Tom & Jerry, eggnog and the like.
