Boston bartenders mix up Brugal cocktails for Fall

Rum and in-season apples are the basis for some flavorful new rum-based cocktails in Boston this fall as Kevin Martin of Eastern Standard and John Henderson at Tavern Road mix things up with Brugal’s Brugal Extra Dry and Brugal 1888 rums.

Dominican Old Fashioned 
Created by Kevin Martin, Eastern Standard 

1.5 oz. Brugal Extra Dry Rum
.5 oz. Santa Maria Al Monte 
1 Barspoon St. Elizabeth’s Allspice Dram 
1 Barspoon Sugar 
2 Dashes Angostura Bitters 
2 Dashes Peychaud’s Bitters 
In a mixing glass combine sugar, Angostura, Peychaud’s with a splash (.25oz) of soda water, stir to make a paste. Add Brugal Rum, Santa Maria Al Monte and Dram with ice, stir until properly diluted and chilled. Strain cocktail into a chilled lowball over fresh ice, garnish with a long orange twist.

Old Orchard Style Created by John Henderson, Tavern Road

2 oz. Brugal 1888 Rum
.25 oz. Demerara Syrup (2:1 Demerara or raw sugar to water)
1/8 of Granny Smith Apple
1/8 oz. Allspice Dram

Muddle apple in a mixing glass, add other ingredients and stir with ice until well-chilled. Fine strain over fresh ice in a rocks glass, top with freshly grated cinnamon and a thin slice of apple.

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