Monday, April 17, 2017

pagan breakfast #2

1 1/2 oz Ron Abuelo 7 Year Rum (Plantation Barbados 5 Year)
3/4 oz Amaro Montenegro
1/2 oz Velvet Falernum
1 oz Lime Juice
4 dash Absinthe (1 bsp St. George)
1 pinch Salt

Shake with ice and strain into a cocktail coupe.

Two Mondays ago, I was in a Daiquiri mood and decided to make a recipe that I had spotted on the ShakeStir collection. The drink was the Pagan Breakfast #2 by Tiff Jones of San Francisco's Pagan Idol, and it was a riff on their Pagan Breakfast #1 which is a Daiquiri with absinthe perhaps akin to the Rum Club Daiquiri. I am not sure what rum they use for the first version, and the second one might have been influenced by a competition theme on the site.
The Pagan Breakfast #2 shared anise and lime aromas. Next, the lime continued on into the sip where it mingled with the citrus notes from the Amaro Montenegro and perhaps the falernum. Finally, the swallow presented the rum accented by minty-anise and clove spices.

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