Thursday, February 16, 2012

port royal

1 oz Appleton Reserve Rum
1 oz English Harbor 5 Year Rum
1/2 oz Pineapple Juice
1/2 oz Falernum
1/2 oz Lime Juice
1/4 oz Simple Syrup
1 barspoon Grenadine
2 dash Angostura Bitters

Shake with ice and strain into a highball glass filled with crushed ice. Add a straw and garnish with a lime wedge and a cherry.

For my second drink at Eastern Standard, I asked Seth Freidus for the Port Royal which he crafted for the new cocktail menu. With the subtitle of "change of rum, change of port," it was a variation of Don the Beachcomber's late 1930's Port au Prince. Instead of Haitian and Virgin Island rums, Seth opted for Jamaican and Antiguan spirits.
The Port Royal's aroma shared a dark rum and fruitiness with the senses. The sip contained the rum's caramel notes and lime juice, and the swallow presented the rum, pineapple, falernum's clove, and Angostura's spice. As the ice melted and the sugar was diluted, the Port Royal became more tart and spice driven.

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