Friday, December 21, 2012

lazy bear

3/4 oz Jamaican Rum (Smith & Cross)
3/4 oz Rye Whiskey (Ryan & Wood)
3/4 oz Lime Juice
3/4 oz Honey Syrup (1:1)
3 dash Spiced Bitters (equal parts Angostura Bitters and Allspice Dram)

Shake with ice and strain into a rocks glass filled with ice. Add a straw.
jacob grier cocktail
After the Son of Man, I flipped through the rum booklet of The Cocktail Hour series and found Jacob Grier's Lazy Bear. Jacob created the recipe for a wedding reception held at Lazy Bear, an underground restaurant in San Francisco. Once mixed, the drink's funky Jamaican rum played a large role in the aroma along with the lime. A tart honey-lime sip led into a Smith & Cross rum swallow that finished with spice notes from the bitters. The rye was never clearly definable in the flavor profile, but it did serve to lighten the drink by decreasing the amount of the overproof and surly rum in the jiggerful of spirit base. The lime also probably helped to accentuate the rum more than the rye; rye seems to pop out more when lemon is used instead.

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