Sunday, December 23, 2018

good morning vietnam

1/2 oz Cruzan Blackstrap Rum
1 oz Licor 43
3/4 oz Passion Fruit Syrup
3/4 oz Lime Juice
3/4 oz Buttered Coffee (*)

Flash blend with crushed ice, pour into a Collins glass, fill with crushed ice, and garnish with mint, an edible orchid, and a pinch of ground coffee bean.
(*) I did not inquire for details, but the bottle was murky yellow, so perhaps 1/2+ tsp butter melted into the 3/4 oz coffee used here would suffice.

The drink that Andrea got at the Baldwin Bar at Sichuan Garden II was the Good Morning Vietnam. The drink had been on the menu for quite a while, and bartender Nika Orlovsky commented that this was the third recipe variation on the drink name. Since I have seen Licor 43 pair excellently with passion fruit in drinks like the Permanent Holiday and the Foul Weather Friend, I was intrigued to have a taste. Also, all the brightness from those two ingredients seemed like it would be countered by the dark blackstrap rum and roasted coffee flavors.
The mint bouquet took over the nose on the drink that preceded a lime and passion fruit-driven sip. Next, the dark rum, coffee, vanilla, citrus, and passion fruit flavors combined into a tropical dance on the swallow.

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