![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddgF5FZhUJ_Zii_E0p-AKaOe0a6_xr27cN-A7CnEtICB9DP2UckF3xVxMSC7dUoX8Ej-Je6kmw7RwECNeSERVLZAMOrXkKzq7G_4IYs6avJlyY8ISZun8on4uO_PwW-iZRYg8OCQrfPs/s320/Galathea_korvet.jpg)
1 oz Amber Rum (Appleton VX)
1 oz Cherry Heering
1 - 1 1/2 oz Coconut Cream
1 oz Pineapple Juice
1/2 oz Lime Juice
2 dash Angostura Bitters
Shake with ice and strain into a Zombie (or Collins) glass filled with crushed ice. Garnish with a cherry and add a straw.
I accidentally skipped over a post so here is the drink I made for last week's Thursday Drink Night on Mixoloseum. I was attempting to make something that I could present for Mixology Monday a few days later, and while this drink fit the bill, it dawned on me that I should present the dusty Frigate Bird recipe instead for that event and post this one separately. For an idea here, I wanted to riff off of the Coctel Noz de Coco Tropical that Charles Baker presented in his South American Companion: Up & Down the Andes with Jigger, Beaker, & Flask. While I do not mind the large amount of Maraschino liqueur in that drink, I felt that it could reach a wider audience if the spirit was changed to Cherry Heering. I also though about another coconut cream drink, the Painkiller, and borrowed elements from that. Since the former is a brandy drink and the latter is a rum drink, I made my creation a split of the two liquors. For a name, I considered the Danish origin of the Cherry Heering and the seafaring ideals of Tiki drinks. The Galathea stood out as a name -- it was a Danish 3-mast ship that explored the world including Polynesia during the mid-19th century.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA6tjOfdh_xNAAXIpzg78XckzOypyRdeBkGCR9yVbbcEim0vL6UIGXGXaI3CNR4kA6-UVufLOqHqs0lF4i9wCt31M-7z66uMYiBZJQuXwkdOAbGfnIOsxAhIbDSeUNW-H5H4m38Bu5Xvw/s320/galathea564.jpg)
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