Sunday, September 8, 2019

royal peacock

1 1/2 oz Rhum Agricole Blanc (Clement)
1/2 oz Mezcal Espadin (Fidencio)
1/2 oz Passion Fruit Liqueur (Ezekiel)
1/4 oz Simple Syrup
3/4 oz Mango Juice
1/2 oz Lime Juice
1 dash Bittermens Hellfire Habanero Shrub (Housemade Hellfire Bitters)

Shake with ice, strain into a Collins glass rimmed with chile salt (cayenne powder + salt), and fill with ice. Garnish with 3 pineapple leaves (3 mint sprigs).

Another tropical juice that I purchased was mango to make a few drinks. The one that I began with was from Shannon Mustipher's Tiki: Modern Tropical Cocktails book called the Royal Peacock. The recipe was created by Dani DeLuna who started the Tiki the Snow Away event each January on Instagram back in 2015, and she based it on the Planteur -- a Martician punch with rhum agricole and guava.
The Royal Peacock greeted the senses with a cayenne pepper aroma from the rim along with mint and tropical fruit notes. Next, lime and papaya strutted on the sip, and the swallow displayed grassy, smoke, passion fruit, and pepper heat flavors.

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