1 oz Lemon Hart 151 Proof Rum
1 oz Sweet Vermouth (Dolin)
2 dash Curaçao (3/8 oz Pierre Ferrand Dry)
2 dash Crème de Cacao (3/8 oz Tempus Fugit)
1 dash Grenadine (1/4 oz)
1/2 oz Orange Juice
1/2 oz Lime Juice
1/2 oz Lemon Juice
Shake with ice and pour over cracked ice in a 14 oz chimney glass.
After the Trigger, I was in the mood for another cocktail and I suggested the Tortuga from Trader Vic's 1946 Book of Food & Drink to Andrea. I had held off on the recipe for it calls for 3 types of fresh juice which is not a problem at work where it is all prepped in bulk ahead of time, but seemed slightly excessive at home. The Tortuga reminded me of an extra citrussy Floridita with orange and lemon juice and curaçao added to the mix. Moreover, the drink name could be referring to the Spanish word for turtle or to the Caribbean island off of Haiti; for garnish, I opted for the latter and made good use of the citrus shells and peels to make a Tiki tortoise.