Monday, April 2, 2012

montego bay

1 1/2 oz Dark Jamaican Rum (Coruba Dark)
1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Honey Syrup (1:1)
1/4 tsp Allspice Dram (St. Elizabeth)
1/8 tsp (6 drop) Pernod
1 dash Angostura Bitters

Put ingredients plus 3 oz of crushed ice into a blender and blend for 5 seconds. Pour unstrained into a Sour glass. Instead of using a blender, I shook with ice and strained into a small Highball glass filled with crushed ice. I garnished with a lime wheel and added a straw.

After the Tango #2, we decided to stick with the rum and citrus theme and find a Tiki drink in Beach Bum Berry Remixed. The one that called out was the Montego Bay by Don the Beachcomber for it shared a lot of similarities with his Zombie without being over-the-top in potency. While many modern versions of the Montego Bay use Smith & Cross, we had just used it in the Tango #2; instead, I reached for the Coruba which is rather dark but not as overpowering in flavor.
The Montego Bay's aroma proffered dark rum and lime notes. The honey and citrus sip showcased the lime more than the grapefruit juice. Finally, the dark funky rum started the swallow that ended with light spice notes of anise and allspice; moreover, the drink finished dryly in a clove sort of way.

3 comments:

Dagreb said...

Funny, I heard the Amazulu version today in my travels.

"I thirst to be thirsty..."

Cheers!

Jordan Devereaux said...

With Smith & Cross, you might be better using the Oh Gosh! recipe that bumps up the allspice, pastis and bitters to keep them from getting lost. It's a delicious variation, but definitely a sledgehammer.

frederic said...

I saw his and other recipes that bump up the allspice, pastis, and bitters. Which is not a bad thing since they come across so subtly in the recipe as they are written (it seems to be a common phenomenon with old Tiki drinks). I just figured I'd try it the proper way first.