parasol

2 oz White Rum (Uruapan Charanda Blanco)
3/4 oz Lime Juice
3/4 oz Giffard Banane du Bresil
1/2 oz Pineapple Juice

Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.
Two Sundays ago, I decided to make the Parasol that recently appeared in Imbibe Magazine by Shannon Mustipher of Glady's in Brooklyn. The recipe was part of a preview of his forthcoming book Tiki: Modern Tropical Cocktails due out in March (and available for pre-order now), and the structure reminded me of another drink from a previous issue of Imbibe called the I Love Lamp with rum and tequila as the base spirits. In the glass, the Parasol cast a nutty spice accent to banana melding into aromatic rum on the nose. Next, lime and pineapple on the sip opened up to funky rum, banana, and pineapple flavors on the swallow. While not too many surprises here, it definitely made for a tasty Daiquiri riff.