Monday, March 7, 2022

the keenan

2 oz Cruzan Blackstrap Rum
3/8 oz Tempus Fugit Crème de Cacao
1/2 oz Simple Syrup
1 oz Lime Juice

Shake with ice, strain into a cocktail coupe pre-rinsed with allspice dram (Hamilton's), and garnish with a lime wheel.
Two Mondays ago, I ventured into the Cienfuego crew's Cuban Cocktails book and stopped upon the Keenan created by Anne Robinson at Little Park and Evening Bar in the Smyth Hotel in Manhattan. The recipe read like the Floridita's Mulata Daiquiri with the addition of allspice dram, and the end result appeared like the Dirt'n'Diesel. Once prepared, the Keenan donated a lime, allspice, and chocolate aroma to the senses. Next, lime darkened by caramel and roast notes on the sip led into molasses rum, lime, and chocolate flavors on the swallow.

No comments: