Tuesday, January 26, 2016

heaven is a place/this is the place

2 oz London Dry Gin (Beefeater)
1 oz Lime Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Velvet Falernum
1/2 oz Honey Syrup
1/4 oz St. Elizabeth Allspice Dram
3 dash Angostura Bitters

Shake with 1 cup crushed ice, pour into a tiki mug, and top with crushed ice. Garnish with a pineapple leaf, mint, Luxardo cherry, and edible flower (mint, spent half lime shell with El Dorado 151 proof rum and ignited).

Two Tuesdays ago, we began the night with another recipe from Chicago's Lost Lake via Imbibe Magazine. Just like the eponymous Lost Lake a few weeks ago, this Tiki-ism was created by Paul McGee and he dubbed it Heaven is a Place/This is the Place. What caught my eye was that instead of rum in this fruit and spice number, it called for gin in a very similar way as the Saturn.
The Heaven is a Place/This is the Place began with a mint and lime oil aroma. The lime notes continued on into the honey sweet sip along with the curaçao's orange, and the swallow shared herbal and spice flavors from the gin, allspice dram, bitters, and falernum.

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