Paper Moon (YOTEL)

Alexis Jesup

There may be no better place to send off summer than on the rooftop of Yotel in the Seaport, and no better drink for breaking into fall than its Paper Moon. The concoction combines the familiar profile of the summer favorite Dark ‘n’ Stormy with the addition of rich autumnal flavors.

Bartenders at Sky Lounge have kept the typical mix of lime juice and ginger beer, but they’ve introduced cognac and Mad River Distillers Maple Cask Rum, a Vermont-made rum finished in casks that previously held Vermont maple syrup. (If you’re unable to find the spirit, Yotel’s beverage director Jason Cool recommends using an aged rum in its place). The final touch is a float of Lejay Crème de Cassis, a sweet and tart blackcurrant liqueur.

Paper Moon retains the refreshing taste and familiar ginger snap of the Dark ‘n’ Stormy, but holds deeper, darker, oaky flavors courtesy of the cognac and rum. The trace amount of cassis contributes a fruity tartness that prevents it from being overwhelmed by the ginger beer or the aged spirits.

For a drink that’s still an accessible highball at heart, the Paper Moon holds an surprising amount of disparate flavors—and plenty of personality.

Paper Moon
2 ounces ginger beer (or enough to fill brim of glass)
1 ounce Mad River Distillers Maple Cask Rum
½ ounce Martell Cognac
½ ounce lime juice
¼ ounce simple syrup
¼ ounce Lejay Crème de Cassis, for float
Lime wedge, for garnish

Add rum, cognac, lime juice, and simple syrup to a shaker filled with ice and shake until chilled. Strain into a highball glass filled with ice, then top with ginger beer and float with cassis. Garnish with lime wedge.

Brian Samuels

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