Dylan Black (invented at Green Street)
2 oz Jamaican amber rum
1/2 oz Fernet Branca
1/4 oz spiced brown sugar syrup*
1 dash Angostura bitters
Stir on ice and strain into a coupe glass pre-rinsed with pastis. Garnish with a lime wedge.
*8 oz water, 1 cup dark brown sugar, 1 star anise pod, 2 allspice berries. Bring to a boil and simmer for 5 minutes.
Permalink | Filed under Bitters, Cocktails, Recipes, Rum | Tags: Boston Celtics, Patrick Ewing
"Lauren Clark takes readers on a supremely sudsy tour of New England ales, lagers, pilsners, and porters. This is the New England the Puritans warned everybody about, but few have chronicled."
– Wayne Curtis, And a Bottle of Rum: A History of the New World in 10 Cocktails
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Burke’s Complete Cocktail and Tastybite Recipes (1936)
1 oz brandy
1/2 oz French vermouth
1/2 oz Italian vermouth
3 dashes curacao
2 dashes absinthe
Shake with ice and strain into cocktail glass.
August 5th, 2009 at 10:00 pm
Very interesting! The syrup is an flavorful joy – the brown sugar complements the star anise with flair.
August 5th, 2009 at 11:36 pm
Nice to hear from you, Rick! It is indeed a tasty drink.