Friday, September 20, 2019

escape hatch

1 1/2 oz Moderately Aged Rum (Don Q Añejo)
3/4 oz Jagermeister
1/2 oz Falernum Syrup (1/2 oz Velvet Falernum + 1/4 oz Simple Syrup)
3/4 oz Lemon Juice

Whip shake, pour into a coconut shell or mug, fill with crushed ice, and top with 3 oz coconut water. Garnish with freshly grated cinnamon and an orchid (pea blossoms). The addition of simple syrup was recommended in the instructions to adjust for change in viscosity.
Two Fridays ago, I was feeling a tropical vibe, so I reached for Matt Pietrek and Carrie Smith's Minimalist Tiki book. The recipe that drew me in that night was the Escape Hatch by Seattle's Navy Strength bar, for I was curious to see if Jagermeister would play out as well in this Tiki drink as it had in the Rough Seas, Pukel Punch, Muerto Vivo, and the Lost U-Boat. Once prepared, the Escape Hatch opened up with aromas of cinnamon from the garnish and coconut water from the float. Next, lemon and the Jagermeister's caramel swirled on the sip, and the rum, clove, ginger, and cinnamon flavors rounded out the swallow. As the coconut water float met the straw, things gained a clean salinity that lightened the body.


Abf said...

Is the coconut water you used fresh or bottled?

frederic said...

I use bottled for price and convenience. If you happen to be rendering coconuts, I'm sure fresh would be superior.