Saturday, October 17, 2020

cannibal cooler

3/4 oz Plantation Original Dark Rum
3/4 oz Plantation 3 Star White Rum (Santa Teresa Claro)
1/2 oz Plantation OFTD Rum
1 1/2 oz Orange Juice
3/4 oz Lime Juice
3/4 oz Hasty Fassionola (1/2 oz Grenadine + 1/4 oz Passion Fruit Syrup)
1/4 oz Cinnamon Syrup
1 dash Angostura Bitters

Flash blend (whip shake) all ingredients with crushed ice, add 1 1/2 oz soda water, pour into a tall glass (Tiki mug), and top with crushed ice. I garnished with mint. Note: their hasty Fassionola was 3:1, but I was both lazy and hasty for my single serving and made it a la minute 2:1.

Two Saturdays ago, I was excited to try a drink posted by El Nova on the Tiki Recipes group on Facebook called the Cannibal Cooler. This was a collaborative effort between El Nova and Jason Alexander that shared little similarity with the other Cannibal Cooler that I made around two years ago. Once assembled, this Cannibal Cooler attacked the senses with mint notes over caramel, cinnamon, and tropical fruit aromas. Next, a carbonated orange, lime, caramel, and berry sip was chased by rum, cinnamon, and hints of passion fruit on the swallow.

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