Meaghan Sinclair and Harmony Dawn, the women behind Booze Époque, a Somerville-based boutique cocktail company, are all about handcrafting beautiful and delicious drinks for their clients. And each month they write a seasonally appropriate recipe for Beat readers.
Spring is upon us, but as any true New Englander knows, it’ll be a while until we break out the shorts. For this month’s recipe, Booze Époque crafted a cocktail that neatly straddles this seasonal divide. It’s a warm drink to keep you cozy until the weather really heats up, but has a tiki feel to get you ready for when it finally does.
1½ ounces Jamaican rum
2½ ounces coconut milk
4 ounces boiling water
½ ounce blackstrap molasses
¼ ounce pineapple juice
¼ ounce allspice dram
Clementine wedge with cloves
Add boiling water to rum, allspice dram, coconut milk and molasses. Stir. Add pineapple juice, clementine wedge and star anise.
P.S. Want to learn to craft cocktails like this at home? Take a class with Booze Époque! On Thursday, April 24, prepare your palate for Cinco de Mayo with a lesson in tequila and mezcal-based drinks. And on Friday, June 6, learn to create a signature cocktail (just in time for wedding season).