Wednesday, April 25, 2018

public mutiny

1 1/2 oz Don Q Oak Barrel Spiced Rum
3/4 oz Lime Juice
1/2 oz Allspice Dram (Hamilton's)
1/4 oz Giffard Banane du Bresil
1/4 oz Cinnamon Syrup

Shake with ice, strain into a cocktail coupe, and garnish with a star anise pod (omit).

One of the recipes that I had stored up from Tales of the Cocktail's 2017 Daiquiri Month was the Public Mutiny. The drink was crafted by Jason Sorbet of New Orlean's 21st Amendment in the same space previously occupied by the La Louisiane Hotel & Restaurant where my second favorite New Orleans cocktail was created, the Cocktail a la Louisiane. Between Daiquiri Month and actually making the drink, I acquired a bottle of Don Q Spiced Rum as a gift of the distributor when I heard Roberto Serralles of Don Q speak here in Boston, so I had all the ingredients to make this drink as intended.
The Public Mutiny greeted the nose with allspice merging with darker aromas from the rum. Next, lime and caramel filled the sip, and the swallow proffered allspice, banana, vanilla, clove, and cinnamon flavors along with the rum base.

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