Paid Vacation (The Backroom at Moody's)
Valicenti Pasta Farm
“A wannabe tiki drink” is how Ana Borras, beverage director at Waltham’s The Backroom at Moody’s, describes the Paid Vacation. The drink combines two types of rum—a hallmark of the genre—but proves much simpler to make at home than traditional tiki classics.
The preparation does involve making a lime oleo-saccharum syrup, but don’t let the Latin intimidate you: It’s a simple technique often used in punches, producing a syrup by matching white sugar with the oil from a citrus peel.
The concoction gains balance from Bruto Americano, a dry amaro produced by California’s St. George Spirits. “It balances out the sweetness of the pineapple and rum by adding an element of bitterness and spice,” says Borras.
According to Borras, the name of the drink was chosen long before the recipe was developed. “Everybody loves a paid vacation. We wanted something that would transport you to that feeling of being relaxed and enjoying a rum cocktail by the beach.”
1 ounce dark rum
1 ounce white rum
1 ounce fresh pineapple juice
½ ounce Bruto Americano
½ ounce lime oleo-saccharum syrup*
½ ounce lime juice
Slice lime and maraschino cherry, to garnish
Combine ingredients in shaker with ice. Shake, then strain into a Collins glass filled with crushed ice. Garnish with a lime and cherry flag.
*Oleo saccharum syrup
⅓ cup granulated sugar
⅓ cup warm water
Peel skins from limes. Combine lime skins with white sugar in a container and allow mixture to sit for four to six hours at room temperature. Add warm water, stir, then seal and store in refrigerator. Keeps for two to four weeks, refrigerated.