Tuesday, September 13, 2022


1 oz Uruapan Charanda Blanco Rum
1/2 oz Flor de Caña Rum
1/2 oz St. Germain
1/2 oz Giffard Crème de Cacao
1/2 oz Lemon Juice
1 dash Bittermens Mole Bitters
1 dash Rosemary Tincture (*)

Shake with ice, strain into a cocktail coupe, and garnish with an edible orchid flower.
(*) Perhaps a pinch of rosemary needles/leaves that were muddled would work as a substitute.

Two Tuesdays ago, Andrea and I headed down to Backbar to sample from their bird-themed menu. For a first drink, I asked bartender Anthony Brocatto for the Hummingbird that reminded me a bit of the Floridita Daiquiri given the cacao element. The menu described, "Going into battle, ancient Aztecs often wore hummingbird talismans, a symbol of valor and energy to honor Huiz, the ancient God of War. This refreshing cocktail will revitalize you and set your heart aflutter with its floral and chocolate notes." I was also excited to have a drink with Uruapan Charanda, a white rum made in Mexico that I have at home that is half agricole-style and half regular molasses rum.
In the glass, the Hummingbird flitted to the nose with rum funk, floral, and chocolate aromas. Next, lemon, roast, and a hint of fruitiness on the sip flew into funky rum, floral, and chocolate flavors on the swallow.

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