Christmas Eve of Destruction · Shore Leave
Bittersweet Aloha · The Salty Pig
A Holiday Cocktail Lesson with America’s Test Kitchen
For most of the year, South End tiki bar Shore Leave is just … Shore Leave.
But from November 26 through December 31, 2019, Shore Leave will join 27 other bars across the continent to host a Sippin’ Santa, a holiday popup with a cocktail menu designed by famed tiki connoisseur and author Jeff “Beachbum” Berry.
One of Berry’s drinks is the Christmas Eve of Destruction, a swizzle named after a famously bad 1991 sci-fi flick. The dangerous-sounding moniker makes sense considering the ingredients: The spirit base is split between Plantation O.F.T.D., an overproof rum clocking in at 69 percent alcohol, and the 80-proof herbal liqueur Benedictine. The non-booze side of the drink includes fresh lime juice and a potent nutmeg syrup.
In its completed form, the drink is instantly recognizable as tiki while being equally on-point for the Christmas season. The combination of nutmeg syrup and Benedictine provides big spice notes and a touch of herbaceousness while the juice keeps it bright.
Naturally, no tiki drink (nor holiday drink) worth its salt should be served without a garnish, and Christmas Eve of Destruction features a clove-studded lime wheel and a final dusting of nutmeg to push the spice factor even further.
Christmas Eve of Destruction
1 ounce Plantation O.F.T.D. Rrum
1 ounce Benedictine
1 ounce lime juice
1 ounce nutmeg syrup*
1 dash Angostura Bitters
Lime wheel studded with 3 to 5 cloves, for garnish
Nutmeg, for garnish
Add all ingredients to a highball glass filled two-thirds of the way with crushed ice and swizzle until chilled. Fill glass to the brim with crushed ice and garnish with clove-studded lime wheel and freshly grated nutmeg.
*Nutmeg Syrup (yields about 2 cups)
1¼ cups sugar
1¼ cups water
½ ounce ground nutmeg
Add all ingredients to a saucepan and bring a boil, stirring until sugar dissolves. Remove from heat and allow mixture to cool, then strain through a double-layer cheesecloth into a container and seal. Keeps about 2 weeks, refrigerated. Shake before using.