navy cross cocktail

1 1/2 oz Smith & Cross Rum
3/4 oz Blackstrap Rum (Cruzan)
1/2 oz Velvet Falernum
1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/4 oz Allspice Dram (Hamilton's)

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel. The drink was originally served on crushed ice in a double old fashioned glass.
Two Fridays ago, I decided to try out one of the recipes that I had spotted in the recently updated Haus Alpenz site called the Navy Cross Cocktail. The recipe was crafted by Alexandra Bookless at The Passenger in Washington, DC, and she replied to my Instagram post that she served this on crushed ice as opposed to up as dictated in the Haus Alpenz's directions. Since the combination of rum, pineapple, citrus, and spice has worked so well in drinks like the Jamaican Bobsled and the Piñata, I was definitely excited to give this one a go. Once prepared, the Navy Cross Cocktail greeted the senses with a lime, molasses, and funk nose that led into a molasses, pineapple, and lime sip. Next, the funky rum was complemented by the dark molasses, clove, and allspice swallow with a pineapple and spice finish.