Wednesday, June 2, 2010

[haitian monk (or the popa docquiri)]

2 oz Barbancourt Rum
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/4 oz Green Chartreuse
2 dash Fee's Peach Bitters

Shake with ice and double strain into a cocktail glass.

Bartender Ryan Lotz mentioned that he had two drinks in the works, and after hearing their description, I definitely wanted to try the rum-based one for my second drink on Friday at Lineage. The drink was a basic Daiquiri with the curveball addition of green Chartreuse and peach bitters. Ryan's concept was to pair a savory and a fruit component to add to the Daiquiri base, and the Chartreuse and peach combination was his favorite. The new cocktail lacked a name, and while Ryan came up with the Haitian Monk due to the rum's origin coupled with the Chartreuse being created by monks, my idea was a bit more irreverent with the Popa Docquiri. Perhaps naming a drink after a blood thirsty voodoo-worshipping dictactor might not be P.C. for a restaurant menu, but the word play was too hard to avoid.
The Haitian Monk's nose sang out with green Chartreuse and lime aromas, and these elements also paired up nicely flavorwise as they do in the Green Ghost. Rum and lime on the sip were followed by the Chartreuse on the swallow. The peach flavor from the bitters built up over time; elements of them became detectable on the very first part of the sip with other peachy aspects lingering on the swallow.


dave said...

Do you know if Ryan used the Barbancourt white or one of their aged rums?

frederic said...

Not sure but if I had to guess, I'd say their 8 year.