1½ ounces GrandTen Medford Rum
¾ ounce Benedictine*
¾ ounce lemon juice
1 dash Angostura bitters
Combine in a mixing glass, add ice, shake lightly and pour over fresh ice in a rocks glass. Garnish with nutmeg.
* Benedictine is one of my favorite winter mixing ingredients. Its deep ginger, clove and orange tones offer great spice. In a pinch, substitute Grand Marnier.
Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.