Friday, December 21, 2018


3/4 Bacardi (1 3/4 oz Angostura White Oak Rum)
2 dash Lime Juice (1/2 oz)
1 dash Jamaican Rum (1/4 oz Smith & Cross)
1 dash Picon (1/4 oz Torani Amer)
(+ 1/2 oz Simple Syrup for balance)

Shake with ice and strain into a cocktail glass.

After a busy Friday night at work, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 when I got home. There in the rum section was the Minstrel that appeared like an embittered Daiquiri, and a Daiquiri Time Out sounded perfect. Trader Vic was big on utilizing Amer Picon in his rhum rhapsodies like the Philippine Punch and Kahala Cooler, and that motivated me to work it into a Brooklyn-inspired Pago Pago called the Fagatogo; however, this recipe pre-dated the Tiki movement.
The Minstrel began with a caramel, orange, and lime nose with a touch of rum funk. Next, lime with a hint of caramel on the sip transitioned into funky rum swallow leading to an orange finish.

No comments: