Monday, March 14, 2022


3/4 oz Appleton V/X Rum (Appleton Signature)
3/4 oz Beefeater Gin (Bombay Dry)
1/2 oz Orgeat
1/4 oz Curaçao (Pierre Ferrand Dry)
3/4 oz Lime Juice

Whip shake, strain into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple slice (spent half lime shell).
Two Mondays ago, I revisited the Cuban Cocktails Book from the Cienfuegos staff and spotted the Catamaran. The recipe came across like a standard Mai Tai with the original's rum split with gin; since the gin-based Blanche DuBois was so delightful, I gave this riff a spin. Once assembled, the Catamaran proffered a lime and caramel aroma especially with the spent lime shell garnish substitution. Next, a creamy lime and caramel sip sailed into rum, gin, orange, and earthy flavors on the swallow. Given that the Mai Tai often calls for a more funky Jamaican rum than Appleton, the additional notes from the gin's botanticals filled in for the lost flavor depth here.

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