Thursday, December 26, 2013

stranger than paradise

2 oz Atlantico Rum (Caliche)
3/4 oz Amaro Montenegro
3/4 oz Passion Fruit Syrup (BG Reynolds)
3/4 oz Lemon Juice

Shake with ice and carefully strain into a Hurricane mug with a 1/2 oz ruby port (Taylor Fladgate) at the bottom and filled with crushed ice. The port will float up over time.

Two Sundays ago, I made a drink that I had spotted in the ShakeStir website's recipe database called Stranger Than Paradise. The drink was created by Jade Brown Godfrey of Manhattan's Pouring Ribbons, and like her First Rodeo, this one had a bit of layering to it. Jade was, "inspired by a recent trip to Miami (where I was very much out of my element) and all of the Miami vices I had. Part tiki, part delicious."
The Stranger Than Paradise began with a rum bouquet accented by tropical fruit aromas from the passion fruit which generated an almost pineapple sensation when combined with the lemon notes. That pineapple-like note continued on into the sip along with orange flavors, and the swallow showcased the rum followed by herbal guava-like elements on the finish. As the drink progressed, the flavors became more identifiable as containing Amaro Montenegro perhaps due to the ice melt, and later, rich grape notes entered as the port layer rose to the top of the drink.

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