Wednesday, October 12, 2016

gold frond

2 oz Appleton Gold Rum (Diplomatico Añejo)
1 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz BG Reynold's Vanilla Syrup

Shake with crushed ice and pour into a rocks glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a pineapple frond and a mint sprig (borage flowers and mint).
Two Wednesdays ago, I decided to make a recipe posted by Tiki Wahine on the Barnotes app website by Craig Herman a/k/a Colonel Tiki. Since we had such good luck with Craig's Vendetta, I figured that it was worth giving his Gold Frond a go. Once built, the Gold Frond gave forth a floral and mint bouquet that led into a lemon, caramel, and hint of pineapple sip. Next, the swallow shared aged rum, vanilla, and the rest of the pineapple flavors.

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