1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Honey Syrup (1:1)
1/4 tsp Allspice Dram (St. Elizabeth)
1/8 tsp (6 drop) Pernod
1 dash Angostura Bitters
Put ingredients plus 3 oz of crushed ice into a blender and blend for 5 seconds. Pour unstrained into a Sour glass. Instead of using a blender, I shook with ice and strained into a small Highball glass filled with crushed ice. I garnished with a lime wheel and added a straw.
After the Tango #2, we decided to stick with the rum and citrus theme and find a Tiki drink in Beach Bum Berry Remixed. The one that called out was the Montego Bay by Don the Beachcomber for it shared a lot of similarities with his Zombie without being over-the-top in potency. While many modern versions of the Montego Bay use Smith & Cross, we had just used it in the Tango #2; instead, I reached for the Coruba which is rather dark but not as overpowering in flavor.
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3 comments:
Funny, I heard the Amazulu version today in my travels.
"I thirst to be thirsty..."
Cheers!
With Smith & Cross, you might be better using the Oh Gosh! recipe that bumps up the allspice, pastis and bitters to keep them from getting lost. It's a delicious variation, but definitely a sledgehammer.
I saw his and other recipes that bump up the allspice, pastis, and bitters. Which is not a bad thing since they come across so subtly in the recipe as they are written (it seems to be a common phenomenon with old Tiki drinks). I just figured I'd try it the proper way first.
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