Friday, October 14, 2016

demerara dry float

1 oz 86 proof Demerara Rum (El Dorado 5 Year)
1 dash Maraschino (1/4 oz Luxardo)
Juice 1 Lime (1/2 oz)
1/2 oz Passion Fruit Nectar (1/2 oz Passion Fruit Syrup)
1 dash Rock Candy Syrup (combined with passion fruit above)
1 dash Lemon Juice (1/4 oz)

Shake with ice and strain into a footed iced tea or 10 oz glass (small Tiki mug). Fill with crushed ice and float 1/4 oz 151 proof Demerara rum (Lemon Hart 151). I added mint and a flower as garnish to the recipe.
After Friday's bar shift two weeks ago, I was in the mood for some Tiki, so I turned to Trader Vic's 1974 Rum Cookery & Drinkery for recipe inspiration. The drink that called out to me was a Trader Vic original called the Demerara Dry Float that called for a pair of Guyana rums, a duo of citrus, and two fruity modifiers. Once built, the vessel gave forth mint-accented aromas of overproof rum. Next, citrus with some additional fruity notes from the passion fruit and cherry liqueur filled the sip, and the swallow proffered rum on the swallow along with passion fruit fading into Maraschino in a rather floral way.

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