Thursday, November 2, 2017

sun and shadow

2 1/2 oz Dark Jamaican Rum (Coruba)
3/4 oz Light 151 Proof Rum (Don Q)
1/2 oz Apricot Brandy (Rothman & Winters)
2 oz Pineapple Juice
Juice 1/2 Lime (1/2 oz)

Shake with ice, strain into a 14 oz glass (Tiki mug), and fill with ice.

Two Thursdays ago, I searched through Trader Vic's 1972 Bartender's Guide and spotted the Sun and Shadow. The name reminded me of Joe Scialom's 1957 Sol y Sombra; however, the Scialom's recipe as provided by Jeff Berry's Potions of the Caribbean had different rums and an addition of bitters. Therefore, the Trader Vic drink seemed perhaps distinct enough to make as a variation.
The Sun and Shadow presented a mint and peppery floral nose given my choice of mint sprigs and nasturtium blossom garnish. Next, lime, the dark rum's caramel, and a hint of pineapple on the sip transitioned into dark rum, overproof rum's heat, and apricot flavors modulated by pineapple on the swallow. Overall, it was not greatly different from the Sol y Sombra save for how the greater amount of dark rum and inclusion of overproof rum shifted the flavor balance away from the fruit notes to a darker and more boozy hot and dry drink.


uberwrensch said...

I’m sure it’s been asked many a time. Where do you get the flowers for garnish? Grown yourself? That’d be some patch given your work rate.


frederic said...

I plant nasturtium seeds in the spring and they flower from June to December. Others come back every year like borage, ornamental pea blossoms (good for photos not eating), honeysuckle, bee balm, and others. Some I forage for on walks home.

uberwrensch said...

Thanks for the info!