Thursday, April 12, 2018

patent pending

1 1/2 oz Smith & Cross Rum
3/4 oz Batavia Arrack
1/2 oz Aperol
1 tsp Don's Mix (BG Reynolds)
1 tsp Vanilla Syrup
2 dash Amargo Peruvian Bitters

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.

I was in a rum mood two Thursdays ago, so I selected the rum edition of the 2012 The Cocktail Hour booklet series. The Rum Old Fashioned of sorts called the Patent Pending stood out as a curiosity with Jamaican rum paired with Batavia Arrack and sweetened with Aperol and light touches of two classic Tiki syrups. The Patent Pending originated at the Teardrop Lounge where it was crafted by bartender Brian Gilbert, and I was able to find a reference to this drink as early as 2010 in an interview with BG Reynolds Syrups creator, Blair Reynolds, where he was asked what was his favorite cocktail using his products. He replied, "Brian over at Teardrop Lounge made up a wonderful drink called the Patent Pending, though it could just as easily been called 'Blair Candy,' since it contains pretty much everything I like."
The Patent Pending began with grapefruit oil aromas that brightened the complex funk from the Jamaican rum coupled with the Indonesian spirit, and later touches of cinnamon joined the nose. Next, the sip was rich from the sweeteners and shared a hint of caramel from the aged rum, and the swallow gave forth funky rum and grapefruit flavors with a cinnamon and bitter finish from the Aperol and Peruvian bitters.

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