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
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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
garnish)
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
RAUL ZELAYA