Sunday, May 31, 2015

benny & the jets

1 oz Pierre Ferrand 1840 Cognac
1 oz Smith & Cross Rum
1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Benedictine
1/2 oz Demerara Syrup
3 dash Angostura Bitters
1 dash Kübler Absinthe (1 bsp Butterfly)

Shake with ice and strain into a Tiki mug. Fill with crushed ice and garnish with a lime, cherry, and a mint sprig.

A few weeks ago, I spotted a recipe on the DrinkLikeAPro section of BostonChefs about a Tiki event held at Empire. The event featured Beachbum Berry talking about the genre and No. 9 Park's Ryan Lotz making said libations at the bar. The article presented one of Lotz's recipes, Benny & the Jets, which had little overlap with Brick & Mortar's Bonatti & the Jets save for the Benedictine.
Benny & the Jets began with a mint bouquet. The sip was rather fruity with lime and grapefruit along with a hint of caramel from the barrel-aged spirits. The swallow then showcased the spirits especially the funkiness of the rum and the smooth richness of the Cognac, and this all ended with a minty, anise, and spice finish.

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