2 part Fernet Branca (3/4 oz)
2 part Myer's Dark Rum (3/4 oz Gosling's Black Seal)
2 part Lime Juice (3/4 oz)
1 part Falernum (3/8 oz Velvet)
1 part Orgeat (3/8 oz BG Reynolds)
Shake with ice and strain into a cocktail glass. A picture I later found on the web shows it being served in a mason jar filled with ice and garnished with mint sprigs, a lime wedge, and a straw.
Two Fridays ago, I was browsing the recipe book from Diageo's Cocktails from Around the World Happy Hour at Tales of the Cocktail last year. One appealing recipe that I did not try at the event was the Tar Pit from Clive's Classic Lounge in Victoria, British Columbia. While I missed the chance to have bartender Shawn Soole make me one, I was finally able to experience the drink described as "an Antiki (Anti-Tiki) cocktail showing that Tiki drinks can take many forms." I found the drink's subtitle to be a little odd especially considering that Imbibe Magazine found Clive's to be one of the top 10 Tiki bars. I am not sure what rums Clive's regularly uses for the Tar Pit; here, they opted for two dark rums from the Diageo portfolio to appease the sponsor.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRz_NG-olKXm-9-QiL4mEWEj0FN4pJxhmnSCZcaPhQ1qrMh3cW29qyloXJdE4G3qjw0CobV8baozHMEFJvFzes2F1_gsiafDx72H0cIwwaRDbT_O2NQVtShVS_vKO9AxHqn4W1MTMz_0/s320/tarpit168.jpg)
No comments:
Post a Comment