1 oz Meyer's Dark Rum3/4 oz Lemon Hart Demerara 151° Rum
3/4 oz Ron Pampero Aniversario Rum
1/2 oz Velvet Falernum
1/2 oz Cinnamon Simple Syrup
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
6 drops Herbsaint
1 dash Peychaud's Bitters
Shake with ice and strain into a stemmed tumbler filled with crushed ice. Garnish with a caramel cherry.
For my last cocktail at Drink on Sunday, Misty and John schemed up to make a vintage tiki drink, the Jet Pilot for me. The Jet Pilot's history can be traced back to the Luau Restaurant, a late 1950's Beverly Hills tiki mecca, and the bartenders at Drink stuck to the original recipe save for rum brands (no alterance in rum styles) and using Peychaud's instead of Angostura. The drink was garnished with an elegant caramel dripped cherry; unfortunately for the photo above, the long stem of caramel was broken off in the process of preparing the drink but it was a marvel to see the artistry in the garnish before hand.
The drink had notes of sweet and spicy due to the flavors in the sugary botanical goodness of the falernum and cinnamon simple syrup which were supplemented by the Herbsaint and bitters. The citrus juice interacted rather well with the sweetness and the spice to round out the drink's profile. Well, not completely as that does not include the richness of the three rums. Nothing more surreal than drinking a tiki drink in the winter and on the eve of Groundhog's Day much less. If only Punxsutawney Phil had drank one of these that night, he might have come to a different conclusion. Or perhaps, he might not have wanted to come out of his hole at all yesterday morning...
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5 comments:
Is that supposed to be "Pampero Aniversario" instead of "Pompero Universario" rum? :)
Oops... thanks! My bad for not checking the rum name and typing out what I had heard and scrawled. I guess I need to learn more about rums...
Oh God, Fred!
Don't say that! It's like chumming the water for Matt....
I'm not sure how I'd feel about Peychaud's in this drink though.
Not sure how much you'd be able to pick out Peychaud's in this drink though. Between the cinnamon syrup and all, it was hard to detect them.
10 years later, it is odd to see Peychaud's as the bitters even if they work well with Absinthe. The spice notes of Angostura helped to bring out the spice in the Falernum better, and that is what I always reach for when I make them.
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