Thursday, March 19, 2020

giant squid attack

1 oz Dark Rum (Plantation Original Dark)
1 oz Cognac (Camus VS)
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Pedro Ximenez Sherry (Oxford 1970)
1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)
1 dash Angostura Bitters
1 dash Absinthe (20 drop St. George)

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg.
Two Thursdays, I was inspired by my bottle of Pedro Ximenez sherry to craft a Tiki drink. I decided on the Jet Pilot as a recipe skeleton and utilized the sherry and Don's Spices #2 (vanilla and allspice) for the original's falernum and cinnamon. Moreover, the sherry component gave me the idea to split the base spirit with brandy. Given its inkiness, I named this one the Giant Squid Attack. In the mug, the drink conjured a woody spice and raisin nose. Next, grape, lime, and grapefruit notes swam through the sip, and the swallow grabbed on to the palate with dark rum, Cognac, raisin, allspice, and vanilla flavors.

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