Wednesday, June 24, 2015


1 1/2 oz Privateer Silver Rum
1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Rhum Clement Creole Shrubb
1/4 oz Campari

Shake with ice and strain into a coupe glass. Twist a grapefruit peel over the top and discard.
The staff at Loyal Nine got really into the naming of the drinks for Yacht Rock Sundays. While the Hungry Like the Wolf was my own name, many of the other names came from the servers and the kitchen staff. In fact, Chef Marc Sheehan is still quite proud that his drink name and pastel-y concept for week #2 became the first drink to knock Hungry Like the Wolf off the pedestal (but more on that drink later). This one, the Maneater, came from two of the servers, Matt and Sean, who figured that a Cosmo variant named after a Hall & Oates song would be a crowd pleaser. From the spirit, citrus, orange liqueur, and red element of the neo-classic Cosmopolitan, I ended up being influenced by the High Noon's spirit, orange liqueur, Campari, and grapefruit combination and switched the base to white rum and changed the proportions. However, my hint of Campari in this "Cosmo on the Riviera" just felt out of balance here with the grapefruit to the point that it was a bit flabby and thus the Campari came across as too bitter. To fix things, I knocked the grapefruit back from 3/4 oz to 1/2 oz and added a 1/2 oz of lime juice with all the rest of the elements in the recipe held constant. Indeed, I utilized the structure of a Hemingway Daiquiri to save the day. Problem solved, deliciously so.

No comments: