3/4 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Pear Liqueur (Rothman & Winter)
1/4 oz Drambuie
2 oz Seltzer
2 oz Column Still Aged Rum (Don Q Añejo)
2 dash Peychaud's Bitters
1 dash Angostura Bitters
Flash blend with 12 oz crushed ice and pour into a 22 oz snifter (shake all but the seltzer with ice, strain into a Tiki mug containing the seltzer, and fill with crushed ice). Garnish with an edible orchid and mint sprigs (inedible trumpet vine flower and mint sprigs).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3y4MC_74kHFyFQvh0Hkmg6x34bHGrGgXfuSfoivlUNS-o4zzO0u9W7ZMcZGY9yhzCRYOXh6RNe8RQljqZjuwOihaoSpSNUIx23z8xGz8kH9Eu0OC5k7Y0NA-V5FUn6Yr6J3GoNdY8Mec/s320/shudders1942.jpg)
After my shift two Fridays ago, I gave my shift drink options up to the
Smuggler's Cove book. The recipe that spoke to me in that tome was Martin Cate's Shudders in a Whisper where the call for pear liqueur reminded me of his
Lingua Franca. Once built, the Shudders in a Whisper shared a mint and floral aroma. Next, a carbonated lime sip gave hints of tropical fruit, and the swallow was a delightful combination of rum, passion fruit, pear, and spice.
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