Cocktail
1
Christian Leue
Most of my recipes are as simple as possible, but them some, like this wonder, defy my attempts. Tiki-style in that the drink uses multiple rums, but not offensively faux-Polynesian, this classic cocktail is much more than the sum of its many parts; a warming wave of spice and fresh citrus, with a balanced sweetness.
1 oz aged Jamaican rum (Coruba, Appleton 12, Mezan XO)
¾ oz aged Puerto Rican rum (Ron de Barrilito 2 or 3 star)
¾ oz overproof Demerara rum (Lemon Hart 151)
½ oz falernum*
½ oz rich cinnamon syrup
½ oz fresh grapefruit juice
½ oz fresh lime juice
1 dash Angostura bitters (1/8 tsp)
1/8 tsp absinthe or pastis
1/2 cup ice
Mix together everything except the ice.
In a blender, process the ice until no large cubes remain. Add the cocktail and blend for a few seconds more.
Pour into a glass and garnish with something festive (umbrella, toy airplane, etc.). Optionally, it will also happily take an amarena cherry.
* This cocktail can easily be made with pre-made falernum to save some effort. It will be not quite as magical, but will still be delicious.
• All of the components except for the ice and juice can be pre-batched in advance, then just mix 3 1/2 ounces of the mix with 1/2 ounce each of fresh grapefruit and lime juice and you're good to go. I sometimes freeze the juices in 1 ounce portions so it's ready to go.
• Not really a different recipe, but my friends and I have taken to calling this cocktail, when served in a plain coffee cup, a Stealth Bomber.
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