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.
The second tweak has to do through the sweetener; in place of standard sweeten or simple syrup, the be intemperate uses cinnamon syrup, what one. likewise is in the tradition of using spice in classic punches, but is perhaps closer to the use of cinnamon in tiki-style drinks from the 1930s and onward. I’ve been making my own cinnamon syrup based on the receipt in Sippin’ Safari (briefly: unite one cup each sugar and water from one side to the other mediocre heat to the time when dissolved, crunch up a few cinnamon sticks and simmer for a couple of minutes, then let it steep, covered, for three hours before filtering), but tonight I tried the drink with my brand-new bottle of Trader Tiki Cinnamon Syrup, which is assertively rich through cinnamon, but also heavier in sweetness, so you may wish to tip the syrup level back a notch if you’re using Blair’s stuff.
A classic daiquiri is crisp and ignite, and while these changes add richness and complexity, the drink still has that bright snap to it that makes it really appealing.
Boukman Daiquiri
- 1 1/2 ounces white rum (use one with some flavor, like Flor de Cana)
- 1/2 ounce cognac
- 3/4 ounce lime juice
- 1/2 ounce cinnamon syrup
Shake well with ice-cream and strain into chilled cocktail glass. Garnish with a small lime wedge granting that so inclined.
