Thursday, April 28, 2016


1/2 Jamaican Rum (1 1/2 oz Coruba Dark)
2 dash Peach Brandy (1/2 oz Edmond Briottet Crème de Pêche de Vigne)
3 dash Lemon Juice (1/2 oz)
2 dash Grenadine (1/2 oz)

Shake with ice and strain into a cocktail glass; I added a lemon twist.
Two Thursdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as my evening's drink guide. In the rum section, the Westward with Jamaican rum made me think of the Windward (and Leeward) Islands in the Caribbean, and it seemed like a pleasantly funky and fruity recipe. Once prepared, the Westward offered a lemon oil and ester-y rum aroma that set up a lemon, pomegranate, and caramel flavored sip. Lastly, the swallow showcased the elegant pairing of Jamaican rum and tart peach notes.

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