Tuesday, July 28, 2015

jet pilot

1 oz Flor de Caña 7 Year Rum
1 oz Flor de Caña 12 Year Rum
1 oz Flor de Caña 18 Year Rum
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup
1/2 oz Falernum
1 dash Herbsaint
1 dash Angostura Bitters

Shake with ice and strain into a rocks glass filled with crushed ice. Add a straw.

One of the other drinks that I had at the Flor de Caña Rum pop-up event at Cane & Table was the Jet Pilot as made by Martin Cate of Smuggler's Cove in San Francisco. The original was served at the Luau restaurant in Beverly Hills circa 1958 using a medley of dark Jamaican, gold Puerto Rican, and 151 proof Demerara rums similar to what was made for me at Drink about 6 years ago. Here, Martin utilized a vertical rum selection from Flor de Caña; however, he normally prefers a heavier pot-stilled rum and a bit of Smith & Cross funk in his blend. Therefore, this Jet Pilot features a bit more oak than body with his usual rum trio.
The Jet Pilot offered a lime aroma that transitioned well into a citrus sip. While the rum stole the show at the beginning of the sip, the cinnamon, clove, and anise spice notes added a glorious complexity to the finish.

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