This is a throwback from the 50s that we’d like to see a lot more of. It’s sweet, tart, and packs a punch – what more could we ask?

We’ve only seen the Bolero in Gaz Regan’s The Joy of Mixology, and he’s light on the details of its origin. We suspect that this is one of those “missing link” cocktails, a child of an oft-repeated template that simply hadn’t been documented until Regan dug up a bartender’s old notes. Indeed, it is flexible – it can handle a variety of different rum styles, and loves cognac in place of plain ol’ brandy.

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Shake with ice and strain into a chilled cocktail glass, or over ice in a short glass.

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