Wednesday, January 31, 2018

sea beast

3/4 oz Lime Juice
3/4 oz Passion Fruit Puree (3/4 oz Passion Fruit Syrup)
3/4 oz Fernet Branca
1 oz Cane Syrup or 2:1 Simple (1/2 oz JM Sirop)
1 1/2 oz Clement VSOP Rhum Agricole (Rhum Depaz)

Shake with ice and strain into a Highball glass (Tiki mug) with cubed ice (crushed ice); I added a lime wheel and freshly grated nutmeg as garnish.

For Tiki time two Wednesdays ago, I reached for Sarah Baird's New Orleans Cocktails to make the other Latitude 29 recipe. That one was also crafted by bartender Brad Smith and was called the Sea Beast. The Sea Beast's rhum agricole, passion fruit, lime, and Fernet Branca reminded me of the Black Sea Swizzle, and the combination of Fernet Branca and passion fruit has worked well in other drinks such as the Poet & the Peony and the Cornerman.
The Sea Beast presented a lime and woody spice aroma from the garnish on top of the tropical fruit and menthol notes seeping up through the crushed ice. Next, lime, caramel, and a hint of tropical on the sip transitioned into grassy rum and passion fruit melding into bitter herbal complexity on the swallow with a clean finish. Moreover, there was a perfume-y note in the mix that reminded me of the Rude Boy.

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