Tuesday, May 17, 2016

dengue fever

2 oz Pineapple-Infused El Dorado 8 Year Rum (*)
3/4 oz Velvet Falernum
1/2 oz Benedictine
3/4 oz Lime Juice
1/2 oz Orange Juice
2 dash Angostura Bitters

Shake with ice and pour into a tall glass. Float ~1/2 oz DonQ 151 Proof Rum and garnish with an orange-cherry flag.
(*) Plantation Stiggins' Pineapple Rum will work well here. Perhaps regular amber rum with a 1/4 oz pineapple syrup would work too.
Two weeks ago, my Tuesday shift closed in time to catch a nightcap at Trina's Starlite Lounge up the street. There, I asked bartender Crystal Kelley for the Dengue Fever that reminded me of their Bath Salts in name. Once built, the Dengue Fever shared an orange aroma accented by overproof rum. On the sip, the rum's caramel paired with the orange and lime notes, and the swallow combined rum, herbal, and spice flavors with a hint of pineapple on the finish.  
Update 1/26/17: this drink was created by Tony Iamunno.

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