Thursday, May 14, 2020

glisan grog

2 oz Dark Jamaican Rum (Coruba)
3/4 oz Cooled Coffee (Honduran Medium Roast)
3/4 oz Pineapple Juice
1/2 oz Vanilla Syrup
1/2 oz Lime Juice
1/8 oz Herbsaint
2 dash Bitters (Bittercube Most Imaginative Bartender)

Whip shake with 6 oz crushed ice, pour into a double rock glass (Tiki mug), and garnish with a mint sprig (chocolate mint) and freshly grated nutmeg.
Andrea's coworkers had scheduled a happy hour two Thursdays ago, and she dressed up in a festive pineapple dress. To match her attire, I made her a 2011 recipe from Colonel Tiki (aka Craig Herman) that he created in honor of the opening of the Portland Trader Vic's and that he recently reposted on his Facebook feed. A quick search confirmed that Glisan is the street name of that Trader Vic's establishment around the corner from the Teardrop Lounge. Once built, the Glisan Grog unfurled with a mint and woody spice nose. Next, lime and caramel on the sip spun into funky rum, vanilla, and coffee flavors on the swallow with an anise and chocolate finish.

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