Friday, October 18, 2019

black magic

1 1/2 oz Dark Jamaican Rum (1 1/4 oz Coruba + 1/4 oz Smith & Cross)
1/2 oz Cognac (Camus VS)
1 tsp White Crème de Menthe (Tempus Fugit)
1/2 oz Lime Juice
1/2 oz Papaya Nectar

Shake with ice, strain into a tall glass (Tiki mug), and fill with crushed ice. Garnish with a pineapple chunk (chocolate mint sprigs).
Two Fridays ago, I ventured back to the Zombie Horde book to make the other papaya nectar-containing drink, the Black Magic. This was not the better known coffee-tinged one from the Mai-Kai but an earlier one from the Village Vanguard jazz club in Manhattan. The recipe itself dates back to 1941 when it was published in the New York Daily News (which pre-dates the Mai-Kai opening in 1952). Their Zombie riff is noteworthy for it was perhaps the earliest to contain crème de menthe. Once prepared, the Black Magic greeted the nose with a caramel, rum funk, and herbal bouquet under the chocolate mint garnish's aroma. Next, lime, caramel, and papaya notes on the sip transformed into funky rum and mint flavors on the swallow.

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