This is the boston shaker glass that I inherited from my great uncle, reconstructed after I recently broke it by dropping a bottle of Bärenjäger on it. If you have any idea where I could get a replacement, I’d love to hear about it.
5/4 oz Gold Puerto Rican rum (J. Wray & Nephew works well, Bacardi is so-so)
1 oz dark Jamaican rum (Appleton Estate Extra (NOT V/X))
1 oz 151-proof Demerara rum (Lemon Hart 151 is best, Bacardi 151 is an unsupported substitute)
3/4 oz Maraschino liquer
1/4 tsp Grenadine (or pomegranate syrup – anything but Rose’s)
2 dashes Angostura bitters
6 drops (1/8 tsp) Pernod
a handful of crushed ice
Put everything in a blender for ≤5 seconds.
Serve in chimney glass with extra ice to fill, and garnish with a sprig of mint.
(Recipe adapted from "Sippin’ Safari" by Jeff ‘Beachbum’ Berry, attributed to Donn ‘Don the Beachcomber’ Beach in a 1956 issue of ‘Cabaret Quarterly’.)
NOTE: When I type things like 3/2, that is not a typo – that is three halves.
For the first time in probably three years, I have finally reduced both my personal and business email boxes to zero. I need to brush up on [GTD](http://www.amazon.com/gp/product/0142000280?ie=UTF8&tag=stationinthemetr&linkCode=as2&camp=1789&creative=9325&creativeASIN=0142000280) to work on keeping it that way, but It’s a huge sense of accomplishment. I’m far happier right now than I have any right being, but at least I accomplished something tangible. Huzzah!
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Mark Boszko
Film & Video Editor, Voiceover Artist, macOS IT Engineer, and Maker