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A tiki cocktail for grown-ups at Russell House

Raul Zelaya for The Boston Globe/Globe Freelance

Russell House Tavern has been synonymous with solid offerings for those stopping in for a quick drink at the Harvard Square spot. With a cocktail menu in constant rotation and a bar staff managed by Ashish Mitra, a new cocktail is bound to be introduced at any point. One is Mytoi Gardens from Russell House cocktail scholar Fred Yarm. It’s a drink that takes the best of tiki cocktails but adds just a bit of elegance with the roundness of its flavors. It begins with a vanilla syrup, which is mixed with rum, allspice liqueur, pineapple juice, lime, and Angostura bitters. Shake and serve over crushed ice. A perfect drink in both flavor and mind-set for Boston right now.

Mytoi Gardens


Makes 1 cocktail

2 teaspoons water

2 teaspoons sugar

Dash of vanilla extract

1½ ounce rum

½ ounce allspice liqueur

1 ounce pineapple juice

2 tablespoons lime juice

1 dash Angostura bitters

1 small wedge pineapple (for

1. In a small jar, stir the water, sugar, and vanilla extract.

2. In a microwave, heat the mixture for 20 to 25 seconds to melt the sugar; cool to room temperature.

3. Transfer the cool vanilla syrup to a cocktail shaker filled with ice. Add the rum, allspice liqueur, pineapple juice, lime juice, and bitters. Strain into a rocks glass filled with crushed ice. Garnish with 2 to 3 dashes of bitters and a pineapple wedge. Adapted from Russell House Tavern