(Ed note: After the success of Nata Traub's first post here, I convinced her to contribute a regular column that would feature drinks inspired by poems. This is the first of what we know will be a popular series. For more of Nata's cocktail recipes check out her blog. sdh)
Monday
I have Friday (Cocktails) on my mind. Truth be told, everyday I have
Cocktails on my mind. Just about anything can get me going. After
reading Pat Smith's Invitation to a Masquerade, it set my mind
wandering. The title itself conjured up pools of Rum swirling in spices. I set out to my office (above), and began creating. A drink to Kings and wrought iron fences with Mardi Gras snapping at its heels.
The Masquerade
2
½ ounces of white Rum, that has been
infused with a vanilla bean for several days
1
ounce of fresh pineapple juice (if possible or if bottled, unsweetened)
½ ounce of
fresh lime juice
1
T. (or more, to taste) of Wild Hibiscus
Syrup*
Shake
all ingredients in a shaker with ice. Moisten the rim of a Martini glass with a bit of the lime and twirl the
glass edge though the Hibiscus dust**. Strain into the glass, and to gild the
lily, eye dropper some dark Rum on top.
*Wild
Hibiscus Syrup
½
c dried hibiscus flowers (flor de Jamaica,
available at Caribbean or Latin markets)
3
cloves
3
allspice pods
1
small cinnamon stick
3 thin slices of ginger
Peel
from approx. half an orange w/out pith
1
½ c demerara sugar
1
½ c water
Put
in a pot bring to a boil then lower flame and simmer for 15 minutes.
Shut
flame and let sit until cool. Strain into a clean bottle.
Keep
stored in fridge
**Hibiscus
Dust
In
the mean time, take 2 or 3 of the dried hibiscus flowers and grind them in a
small food grinder (coffee grinder) This “dust” will be used on the rim of your
cocktail, adding a tart burst when sipping.
-- Nata Traub
