Monday, November 26, 2018

don't stop me now

1 oz Smith & Cross Rum
1 oz Plantation Rum (Plantation Original Dark)
1 oz Lime Juice
3/4 oz Orgeat
1/2 oz Pineapple Juice
1/4 oz Amaro Nonino (Averna)

Shake with ice, strain into a double old fashioned glass, and fill with crushed ice. Float 1/2 oz Campari, and garnish with an inverted spent half lime shell filled with 1/2 oz absinthe (1/4 oz Pernod Absinthe) and ignited.

The second drink that caught my eye in the Alcohol Professor's Freddie Mercury/Queen cocktail biopic was the Don't Stop Me Now from Nick Brown at the Spaniard in Manhattan. Nick explained, "It feels like 'Don't Stop Me Now' should be a Tiki, in-your-face sort of drink, flaming and red like the rocket ship on its way to Mars in the song." In order to show off the drink's layers, I opted for a double rocks glass instead of the Tiki mug that the rest of the ingredients screamed out for.
The Don't Stop Me Now greeted the senses with a funky rum and nutty orgeat nose from below and lime oil and anise aromas from the extinguished garnish above. I ended up shooting the lower proof absinthe instead of mixing it in for fear that it would dominate the profile. Next, a creamy lime sip gave way to funky rum, nutty, pineapple, and bitter orange flavors on the swallow. Overall, the drink reminded me of a complex Mai Tai such as the Bitter Maita'i.

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