Tuesday, November 15, 2016

tippi boat

1 oz The 86 Co. Caña Brava Rum
1 oz Lustau Amontillado Sherry
1 oz Pineapple Juice
1/2 oz Darjeeling Tea Syrup
1/2 oz Lemon Juice

Shake with ice and strain into a Collins glass partially rimmed with paprika salt. Fill with cracked ice, add a straw, and garnish with a canoe swizzle stick.
For my second drink at the Cane & Table takeover of Brick & Mortar on Halloween, I asked bar owner Nick Detrich for the Tippi Boat on their Alfred Hitchcock's The Birds-themed menu. The menu had it listed as the "Tipi Boat," but since the actress in the movie's name is Tippi Hedren, I figured that it was a typo. Nick described how he fell in love with the idea of paprika from Charles H. Baker Jr.'s Genever drink the Holland Razor Blade, and the paprika worked just as well with Amontillado as it did with Genever. Once mixed, the Tippi Boat gave forth a spicy vegetal aroma from the garnish that led into a pineapple and lemon sip. Finally, the swallow offered rum and tea flavors with a pineapple finish.

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