Thursday, July 28, 2016

rum boogie

2 oz Trader Vic's Rum & Brandy [or equal parts Puerto Rican rum and brandy] (1/2 oz Vale d'Paul Agricole-style Rum + 1/2 oz Camus Vs Cognac)
1 oz Demerara 151 Proof Rum (1/2 oz Lemon Hart 151)
1 dash Curaçao (1/2 oz Van der Hum)
1 dash Herbsaint (1/2 barspoon)
3 oz Orange Juice (1 1/2 oz)
2 oz Lemon Juice (1 oz)
1 oz Pineapple Juice (1/2 oz)
1 dash Rock Candy Syrup (1/2 oz Simple Syrup 1:1)

Blend with 1 scoop of ice in an electric drink mixer and pour into a Tiki bowl (shake with ice, strain into a Tiki mug, and fill with crushed ice). Decorate with a gardenia (hibiscus and mint). Note: I halved the recipe.
Two Sundays ago after my last work shift before departing to Tales of the Cocktail, I kept the Tiki vibe going by reaching for Trader Vic's 1974 Rum Cookery & Drinkery. In another one of Trader Vic's books, I recently had spied a photo of the special vessel he used for his restaurants' Rum Boogie, and when I spotted the recipe that night, I decided to give it a go. Once prepared, it proffered a mint and floral aroma with hints of anise from the Herbsaint. Next, the sip was rather fruity from the orange, lemon, and pineapple juices with a touch of caramel from the Lemon Hart rum. Finally, the swallow began with funky rum and rich orange notes and ended with a lightly herbal finish. Indeed, the combination of orange juice and Herbsaint reminded me a bit of the Monkey Gland.

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