Friday, March 6, 2015

iron ranger

2 oz Wild Turkey 81 Bourbon
3/4 oz Lemon Juice
1 oz Pineapple Juice
1/2 oz Velvet Falernum
1/2 oz Simple Syrup
2 dash Angostura Bitters

Shake with ice and strain into a Tiki mug filled with crushed ice. Garnish with a pineapple wedge (omitted) and freshly grated cinnamon.

Two Saturdays ago, I returned to the same list of drinks that I found the Midnight Stinger, namely the one created for the Tales of the Cocktail 2014 event honoring the 60 years that Jimmy Russell was the master distiller for Wild Turkey. The recipe that caught my eye was for the 1950s in honor of the Tiki craze called the Iron Ranger created by Erick Castro then of Polite Provisions. The Iron Ranger still gets served at Boiler Maker, the bar in New York City that Erick is helping to run.
The Iron Ranger began with cinnamon and pineapple aromas. A malty and lemon sip shared a hint of fruitiness from the pineapple. Most of the pineapple flavors came through on the swallow along with the Bourbon, clove and allspice notes. Indeed, I will have to throw this drink in with the list of whiskey Tiki drinks that I mentioned in the Kentucky Island post.

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