3/4 oz White Rum (El Dorado 3 Year) (*)
3/4 oz St. Germain Elderflower Liqueur
3/4 oz Lime Juice
2 dash Peychaud's Bitters
Shake with ice and strain into a coupe glass. Garnish with an orange twist(*).
For a drink on Friday evening, I spotted the Jake Walk in the current issue of Imbibe magazine. The cocktail was created by David Wondrich as the signature cocktail for the Jake Walk restaurant in Brooklyn, NY, and I was drawn to it partly by my fascination with four equal parts recipes besides wanting to see what Wondrich had invented.
(*) The above recipe was the one found in the magazine. However, an article about the drink mentions that the restaurant uses a white rhum agricole, namely J.M. Rhum Blanc, which would be more distinctive of a rum. That recipe also garnishes the drink with candied ginger instead of a citrus twist. The ginger is symbolic for the Jake Walk which was a Prohibition era ailment from drinking bogus Jamaica Ginger (a/k/a Jake). Jamaica Ginger was a medicine that was allowed to be sold during Prohibition, and people desperately took advantage of its 140 to 160 proof contents. Bootleggers of this medication (not to fake the medicinal aspect so much as to allow their alcohol to be sold) utilized a chemical compound to fool the treasury department's assays. The tri-ortho cresyl phosphate they used turned out to be a neurotoxin which significantly affected the user's gate into what became known as the jake walk.