Thursday, October 29, 2015


2 oz Privateer Silver Rum
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Kronan Swedish Punsch
1/2 oz Chamomile Tea Syrup (*)
1 dash Angostura Bitters
1 dash St. George Absinthe

Shake with ice and strain into a rocks glass. Fill with crushed ice, garnish with a lime wheel, and add straws.
(*) 1 cup boiling water, 1 cup sugar, 4 tsp dried chamomile flowers (or 4 chamomile tea bags). Steep 20 minutes. Via Charles Joly in Imbibe.
Another one of my brunch ideas for the inaugural cocktail menu on November 1st was a Tiki drink. Instead of taking the more dark and brooding route with Tiki, I wanted to go something brighter with the feel of a Corpse Reviver #2. About a week before, I had made up a chamomile tea syrup on a whim, and this breakfast Tiki project seemed like the perfect use. I shopped around with a few ingredients to balance its brightness, but falernum and Benedictine did not seem to do the job; however, Swedish Punsch seemed to provide the right herbal notes and was slightly darker and deeper to balance the chamomile.

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