Wednesday, June 1, 2016

yacht rock

3/4 oz Coruba Dark Rum
3/4 oz Smith & Cross Rum
3/4 oz Campari
1/2 oz Dolin Sweet Vermouth (should have been Blanc, see comment)
1/2 oz Tempus Fugit Crème de Cacao
1/2 oz Simple Syrup
1/2 oz Lime Juice
1/2 oz Orange Juice

Shake with 3 ice cubes and strain into a snifter glass. Fill with crushed ice and garnish with a lime boat and orchid (lime boat, columbine flower, and mint).

A few Tuesdays ago for my post-shift nightcap, I turned to a Jungle Bird riff that I spotted in a Punch Magazine article about variations on that 1970s classic. The riff that appealed the most to me was the Yacht Rock from Garret Richard of Manhattan's Slowly Shirley and the Happiest Hour. With rums, juices, vermouth, and crème de cacao, it reminded me of the Tortuga and of course the Floridita. Here, it also had the great pairing of chocolate and Campari which I was first introduced to in the Carletti and last experienced in the All In.
The Yacht Rock shared a floral, lime, and mint nose. On the sip, caramel and a vague fruity flavor from the lime, grape, and orange led into a swallow replete with funky rums, chocolate, and softened Campari orange notes.

1 comment:

Garret Richard said...

Great to see the Yacht Rock featured here. Thank you for your post! A quick note, the Vermouth used in the recipe is Dolin Blanc. The vanilla tones of the Blanc marry well with the chocolate and orange tones of the cocktail.

-Garret