CANAL STREET DAISY

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A little bit of sour, a little bit of sweet,  a little bit of strong and finally some weak..and no, its not a Planter`s Punch i`m making – its a Canal Street Daisy!

It takes its name from the famous Canal street which was made in the colonial era and divided the downriver older French/Spanish quarter and the newer upper American part of the city.The street was built where New Orleans was supposed to get a canal to be the dividing line.The canal was never made and so instead the Canal street street was constructed.

The wide median earmarked for the canal was referred to by early inhabitants as the “neutral ground”, due to the animosities amongst culturally distant residents on separate sides of the avenue. The term is still used in NO to refer to all street medians.

It´s a wide street and here`s where they meet – New Orleans historical streetcars. I like Canal street and since i`ve never yet had any Canal Street Daisy i wanted to try it out and see if i liked it too. I found the drink in my book “Famous New Orleans Cocktails and how to mix`em” by Stanley Clisby Arthur. It was first written in 1937.

This drink does in older recipes contain orange juice but in this book it doesn´t – instead grenadine is used and this is the version i`m making so now i get a chance to try my new hibiscus grenadine as well.

A beautiful street to give name to a beautiful drink –  much due to the bright red grenadine.

A Daisy is basically a sour (citrus, sweetener and spirit). with some soda added and it should be very cold. Garnished with seasonal fruits and mint. A number of base spirits may be used and then shaved or cracked or crushed ice. And then finally it should be served in either a cocktail glass, pewter mug, Julep cup, large goblet or highball.

So i decided to mix two drinks and here´s the recipe from the book:

CANAL STREET DAISY

canal-street-daisy-2

0.5 oz fresh lemon juice
0.75 oz fresh lime juice
2 dashes grenadine syrup (you may add a little more, use homemade hibiscus grenadine)
1.5 oz rye whiskey
Top up with a little soda

Garnish with seasonal fruits and mint.

Swizzle in a julep cup or highball until frosty, then top with soda and garnish.

Its a very refreshing cocktail and should be served ice cold! i like the homemade hibiscus grenadine in it, it adds an extra tropical tang to the drink that is very refreshing. And homegrown fresh mint as garnish is not wrong either..

I like this cocktail!

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Canal Street

FUNKY HURRICANE

A real Hurricane Cocktail made with natural ingredients and not the chemical mix is a divine thing to the palate as we all know and have also written about. And so one day i got the chance to come up with a twist of this drink which will have to serve as an appetizer before the christmas holiday drinks that are on the way.

FUNKY HURRICANE

funky-hurricane

3 oz Smith & Cross
1 oz orange juice
0.5 oz fresh lime juice
0.5 oz fresh lemon juice
1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup
1 oz simple syrup
1 teaspoon hibiscus grenadine
Stemmed black cherries, lime slice and fresh mint to garnish
Cracked or crushed ice.

Half fill a Hurricane or tall glass with crushed or cracked ice. Shake all ingredients and pour unstrained into the glass. Fill up with more ice if needed and garnish with a lime slice, fresh mint and stemmed black cherries.

Enjoy!

That`s all folks, probably the shortest blog post ever from me..but like i said, its an appetizer.

CELEBRATE REPEAL DAY 2010!

Repeal Day on dec 5th commemorates the anniversary of the day the United States repealed the Eighteenth Amendment and gave Americans the constitutional ability to consume alcohol.

If i could i would have attended the Repeal Day Ball in Washington DC held by the DC Craft bartenders Guild – where several of my fellow booze bloggers and cocktailian friends are going. But since i can`t do that i have a tasty cocktail here – its a rum cocktail called Pago Pago and since it contains both muddled pineapple and green Chartreuse and i had all the ingredients on hand i`s right up my alley.This cocktail dates back to circa 1940 and can be found in Beachbum Berry`s Remixed.

PAGO PAGO COCKTAIL

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1 1/2 oz gold rum
1/2 oz lime juice
1/4 oz white Crème de Cacao
1/2 oz green Chartreuse
3 mud­dled pineap­ple slices

Mud­dle pineap­ple slices in a shaker. Add all ingre­di­ents and shake with ice. Strain into chilled cock­tail glass. Garnish with pineapple slice and leaves.

This is a very nice little cocktail, and after one i wanted another..

The green chartreuse and pineapple plays so well together with the rum and lime. But i didn´t feel much from the Creme de Cacao though, let`s see if Mozart Dry can change that.

So since this cocktail only did tease my appetite i decided to make a little twist of it as well since its so tasty and fun to play with. So instead of white Creme de Cacao  i took the ever so tasty Mozart Dry Chocolate Spirit and switched out the rum for something more potent like Smith & Cross and to make an interesting flavor some aged cachaca.

Mozart Dry is really one of my favorite spirits and i cannot enough recommend it, this stuff really can transform a cocktail.

PAGO #2

pago-2

1 oz Smith & Cross Jamaican Rum
1 oz aged Cachaca ( i used Abelha Gold)
1/2 oz lime juice
1/4 oz Mozart Dry Chocolate Spirit
1/4 oz sugarcane syrup (Petit canne)
1/2 oz green Chartreuse
3 muddled pineapple slices

Using Mozart Dry Chooclote spirit really changed things to the better! there wasn´t any pronounced chocolate taste immediately but then in the aftertaste it came…just enough of raw dark chocolate…awesome. The whole drink was nice, and i love Smith & Cross with green Chartreuse!

Happy Repeal Day everyone!

THE SEVEN MOST APPRECIATED COCKTAILS FROM THIS BLOG

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Its now 2.5 years ago i started this cocktail blog and to celebrate that i`ve hunted down the seven most appreciated drinks made for the blog. Its all original cocktails and twists and also two new drinks  that i strongly believe also will last –  and eventually make it to the “surviving” bunch.

To fit into that category the drink needs to be regularly in rotation in my homebar and /or being appreciated and/or also made by others.

It was pretty fun to browse through all the posts and sometimes i got a good laugh – or a head shaking –  “what was i thinking here” etc –  its a good thing we people develop..

Most of the original homemade drinks that are made doesn´t last for too long before they are forgotten in the flood of drinks…which doesn`t necessarily mean that they are bad even though many are – some should even have been donated to the zink…but then there are a few that  stays alive in repeated rotation.

In no particular ranking, here they are – the survivors:

PINEAPPLE DELIGHT

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1 cored pineapple.

In mixing glass:

A few large chunks of pineapple – muddled
2 juiced limes
1 barspoon orgeat
1.5 oz Rhum Agricole Blanc ABV 100
2 tblsp fresh honey cream-mix* with a splash JWray overproof rum
Dash of grapefruit bitters

Shake hard and fast, strain and serve in the pineapple with crushed ice
Top with Ting. Garnish with 2 pineapple leaves and a piece of pineapple.
Believe me..this drink is worth the effort..

Honey-Cream Mix:

Equal parts Sugar, butter and liquid honey

Add in pot, heat and stir until it gets creamy. Add a splash JW&N overproof rum and stir again. You want a smooth creamy sauce. Keep a bit above room temp.

The problem with honey cream mix is the milk solids from the butter that forms when the mix gets chilled. It may help to use clarified butter or to dry shake first (without ice) before shake over ice.

Can also be made with just honey-mix (equal parts water and honey) if you wanna avoid the fuss with the butter. But the butter adds a silky buttery touch..

GUYANA ZOMBIE

guyana-zombie

2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara.

Serve in goblet with crushed ice. Sprinkle demerara sugar on top.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice.
Garnish with sprinkled demerara sugar, lime wedge and brandied cherry.

MAYAHUEL

mezcal-mayahuel

1 oz mezcal
0.75 oz pineapple juice
1 barspoon coffee liqueur
1/4 oz orgeat

Shake and strain into a tumbler with crushed ice. Garnish with a pineapple spear, zest of limequat and brandied cherry. The coffee flavor plays nice with the mezcal.

ARABESQUE

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3 oz Bourbon
1t fig and bayleaf marmalade (or fig marmalade)
0.5 oz honey
0.5 oz lemon juice
1-2t hibiscus grenadine to brighten up the boozy flavours.

Shake with ice, strain. Serve in a wide glass with large ice cubes and fig garnish.

PRINCESS KALAKAU

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A small piece of fresh ginger, muddled with 1/4 oz of sugarcane syrup (Petit Canne)

0.5 oz fresh lime
1 oz Smith & Cross
1 oz aged rhum agricole
1/4 oz coffee liqueur (Tia Maria) mixed with several dashes Bittermen´s xocolatl mole bitters
2 oz unsweetened pineapple juice

Shake all ingredients well and pour into a Tiki mug or tall glass filled with crushed ice. Garnish with fresh mint.

CREOLE PLANTER´S PUNCH

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0.5 oz fresh lime juice
0.5 oz sugarcane syrup
2  dashes Bitter Truth Creole bitters bitters or Peychaud`s.
1 oz dark Jamaican rum (Coruba)
1 oz strong dark Jamaican rum (Smith & Cross)

Swizzle together in tall glass with ice, add a few extra dashes Creole bitters on top and garnish with fresh mint and  lime.

PO´AHA PUNCH

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1oz Old New Orleans Cajun Spiced Rum
1oz El Dorado 15yo
1 oz Clemènt VSOP
0.5 oz fresh lime
¼ oz simple syrup
0.5 oz coffee liqueur
1t cream of coconut,
Fresh pineapple juice to top.

Run in blender until smooth with crushed ice. Pour in tall glass, top with fresh pineapple juice and more crushed ice to fill,dust nutmeg on top and garnish with a cinnamon stick.

Coffee liqueur and pineapple…

When i look at these seven drinks i realize to my surprise that no less than three of them contains coffee liqueur – combined with among other things – pineapple juice – apparently i like coffee liqueur in mixed tiki style drinks more than i knew and so does others as it seems. But it goes well with dark rums and pineapple juice, no doubt about that.

Four are tiki drinks, two are tropical drinks and one is a bourbon drink. That shows what i already knew..that i have a preference for good rum and tiki drinks. But then again the classic cocktails are not counted in here since it was all about original drinks and twists made by myself. But i like many of the classics – for instance my three most beloved cocktails are the Sazerac, the Daiquiri and the Mai Tai.

The classics are the REAL survivors!

Soon we roll into 2011..i wonder if there`ll be any more “survival drinks” made next year, well who knows? just to keep mixing and be happy!

PLANTERS PUNCH – EIGHT VERSIONS OF A FAMOUS RUM DRINK

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Remsberg`s Planter`s Punch

The Planter´s Punch is an old rum drink and the origin is unknown to me. The most common recipe is 1/3 Rhum, 1/3 Orange Juice, 1/3 Pineapple Juice and a dash of Grenadine.

The only thing i know is that the recipe has been evolving through the decades and name changed from Jamaican Rum Punch (In Modern American Drinks (1895),) to the Planter`s Cocktail #2 (Savoy Cocktail Book 1930) and in Trader Vic`s Bartender’s Guide (1948) there are no less than four variations, switching the lemon to mostly lime, and three of the recipes calls for grenadine.

Here´s eight versions of a famous drink – the  Planter`s Punch.

In Beachbum Berry`s Remixed i found a version of this drink by Stephen Remsberg and found it very interesting in its simplicity.

Its interesting proportions in his version – its not often you see 3 oz of Coruba in a drink  and since its Coruba most likely i will really enjoy it!

It has no orange or pineapple juices or grenadine in it and its much like a daiquiri with dark rum and the addition of angostura bitters.

For those of you dear readers who doesn´t know, Stephen Remsberg owns the world`s largest rum collection. His home in New Orleans contains an impressive amount of rare rums from all over the planet – some all the way back to the 1800`s or even older what do i know?  i just know i tasted some amazing rums there, even some pre – Castro Cubans and others from the 1800s.

Stephen have played with the Planter´s punch for 20 years until he found the one he was satisfied with and this is his version that i found in the Bum´s Remixed:

STEPHEN REMSBERG´S PLANTERS PUNCH

coruba

Juice of half a large lime about 3/4 oz
1 oz sugar syrup ( i used Petit Canne)
3 oz Coruba dark Jamaican rum
3 dashes Angostura bitters

Place all the ingredients in a large tall glass – if you have a 14 oz Zombie glass you`re set – fill with crushed ice and swizzle until frosty. Add more crushed ice to fill if needed. Garnish with a mint sprig.

“I am not offended by an orange slice and a cocktail cherry” adds Stephen – well Stephen, i have no orange slice or cherry but i have a colorful orchid and some fresh mint….i hope it`s ok:-)

So how does this Planter`s Punch taste?

As i did guess, its deliscious and well balanced. I must say i love the simplicity – it´s so simple and yet so wonderfully complete. The rum is the key – in this drink its Coruba that is used – one of my favorite rums to mix with.

The Planter`s Punch served in some bars contains too much mixers and too little rum! – this is more real to me, this is how a rum drink should taste – you should feel the rum in it and it should be well backed up  but not overpowered by the mixers – in this case just fresh lime and sugarcane syrup plus the Angostura bitters.

I think this version is very tasty – and here´s a real rum drink to relax with! – and then i just can`t help wondering how this drink would be with 1  oz of  the vintage Lemon Hart 151 in it…i`m a typically booze blogger..always ready for more reserach..

GROG LOG

From Jeff Berry’s Grog Log there´s two Planter´s Punches  – The Planter`s Punch and Don`s Own Planter`s:

PLANTER`S  PUNCH

planters-punch

1 1/4 oz orange juice
1 1/4 oz fresh lemon juice
3 tsp grenadine (please..if you can use homemade..)
0.5 oz dark Jamaican Rum
1 1/4 oz Light Puerto Rican Rum

Shake everything except dark Jamaican rum – with a scoop of crushed ice and  pour into tall glasses. Then float the dark Jamaican on top of drink. Garnish with orange slice and maraschino cherry speared to pineapple chunk.

The recipe comes from the polo Lounge of the Beverly Hills CA circa 1960s.

DON´S OWN PLANTERS

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As the name implies – from Don the Beachcomber:

1 oz Fresh Lemon Juice
1 oz Soda Water (Club Soda)
2 Dashes Angostura Bitters
1 oz Honey Mix (1 part Honey and 1 part Water)
1 1/2 oz Dark Jamaican Rum
1 oz Light Puerto Rican Rum

Shake with ice cubes and pour everything into Pilsner glass. Garnish with mint, cherry, and pineapple finger. To make honey-mix simply heat 1/2 cup honey until liquid then add 1/1 cup water and mix it, it stays liquid so it can go in the fridge.

I like this one too and i like honey-mix..honey adds a third dimensional sweetness to a drink, like some very good dark sugars also can do but it also adds an extra smoothness the drink.

MISSISSIPPI PLANTER´S PUNCH

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Here`s the version from the book “Famous New Orleans Drinks and How to Mix`em by Stanley Clisby Arthur.

1 tblsp sugar (or simple syrup)
Juice of 1 lemon
1/2 jigger rum (1.5 oz)
1/2 jigger (0.75 oz) Bourbon whiskey
1 jigger ( 1.5 oz) cognac brandy

Dissolve the sugar with a little water in a mixing glass. (or use simple syrup)

Add the lemon juice, bourbon and brandy. Fill with fine ice and shake thoroughly, strain into a tall glass. Garnish with fruit and serve with straw.

This one is very typically old style New Orleans cocktail. Boozy with bourbon, cognac and lemon among the ingredients. I find this one VERY tasty!

MISSISSIPPI PLANTER´S PUNCH #2

Here`s a version that has morphed into something totally different. Found in one of the many little flyers and booklets i got from New Orleans during Tales week. The recipe comes from Fant`s restaurant in Coral Springs, Florida. And now the pineapple juice is present. Here is a more juicy and fruity cocktail:

3 oz pineapple juice
2 oz orange juice
2 oz dark rum
1 oz light rum
1 dash grenadine
1 dash angostura bitters
Pineapple slices and cherries for garnish

Shake together and pour over ice in a tall glass

From the same book comes two other versions, first this one:

PLANTER`S PUNCH from “Famous New Orleans Drinks and How to Mix`em”

2 lumps of sugar
Juice of 1 lime
1 dash Peychauds bitters
1 jigger water (1.5 oz)
2 jigger rum

In a tall glass – squeeze the lime over the sugar and add bitters, water and 2 jiggers of rums and fill up with shaved or crushed ice. Swizzle well with a barspoon (or swizzle stick) Sift a little nutmeg on top or a dash of red pepper.

Now while i was at it with all this reserach i decided to make my own Planter`s – i mean its in order right? so instead of Peychauds i used the Creole Bitters and used Petit Canne sugarcane syryp. For rums i used all dark rums.

CREOLE PLANTER`S PUNCH


0.5 oz fresh lime juice
0.5 oz sugarcane syrup
2  dashes Bitter Truth Creole bitters bitters or Peychaud`s.
1 oz dark Jamaican rum (Coruba)
1 oz strong dark Jamaican rum (Smith & Cross)

Swizzle together in tall glass with ice, add a few extra dashes Creole bitters on top and garnish with fresh mint and  lime.

This is spicy!

JAMAICAN PLANTER´S PUNCH

“one of sour, two of sweet, three of strong and four of weak”

1 part lime juice
2 parts sugar
3 parts Jamaican rum
4 parts water and ice

So there are many versions of this drink..and in this post eight of them – one very simple and rummy, one with honey-mix and soda water, one more “classic caribbean style” and then two totally different Mississippi Planter`s Punches.

And then we got two other versions from the book “Famous New Orleans Drinks and How to Mix`em” – one just called Planter´s Punch with Peychauds bitters, nutmeg or red pepper and then the my own the Creole version and finally the Jamaican version of the Planter´s which is the closest to Remsberg`s version.

Lagniappe  (extra) :

TANGIPAHOA PLANTER`S PUNCH

1/3 pineapple juice
1/3 orange juice
1/3 lime o lemon juice
1 tsp grenadine
2 jiggers rum (3 oz)

Swizzle together everything with crushed ice, adding juices and rum last.

From “Famous New Orleans Drinks and How to Mix`em”

Another one – From the book  – Two Hundred Selected Drinks, Knut W Sundin, 1934

PLANTER`S PUNCH

This drink is very popular on the Island of Jamaica and principally in Kingston.

The ingredients are:

1 wine glass of Jamaica rum
The juice of a fresh lime
A tablespoonful of sugar syrup
1 dash of Angostura bitters
Shake well and pour into a tumbler, add a cherry.

SAVANNAH PLANTER’S PUNCH

Good Jamaica rum, wine glass; or 2 ponies, to taste
Cognac brandy, 2 jiggers
Lime, juice, 1; or juice 1/2 lemon
Fresh pineapple juice, 1/2 jigger

First chill the glass – whether silver or crystal. Pack the glass tightly with finely shaved ice, pour in the liquids previously mixed, stir briskly for a moment with long spoon or swizzle stick. Garnish with a finger of ripe pineapple, a cherry, or a bit of orange. Serve when glass frosts.

The Gentleman’s Companion: An Exotic Drinking Book – Charles H. Baker Jr. 1939

And here`s proof i don`t always do my research good enough, i found on Trader Tiki`s site my own entry to the 2010 Tales of the Cocktail Tiki Punch Up contest, which is a Tiki variation on the Planter´s Punch. I had totally forgotten that drink existed;-) well here it is – click to get the recipe for the Planteur de Lis!

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Then i found from Trader Tiki`s site again of course – one that made it to the finalists of said competition, the Punch Louisiana. I have to add it too since the recipe  looks so yummy!

These two last cocktails has three things in common – they are both Tiki versions of the Planter`s Punch, they were both in the Punch Up and they are both using Trader Tiki`s Don`s Mix! which is one of all his yummy syrups i can recommend, heck i even use it to sweeten my breakfast porridge!

Want more Planter`s Punch recipes? go to pages 148-151 in Beachbum Berry Remixed for some history and Planter`s Punch, Planter`s Rum Punch, Ronrico Planter`s #3 and Skipper Kent Planter`s Punch.

What`s your favorite Planters Punch?

BANKS FIVE ISLAND RUM

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This is a very intriguing rum that packs a lot of flavor…and its a white rum with an unusually strong dark rum character.

I don`t think i`ve come across a white rum that has so much of the dark rum flavor before..but on the other hand there´s many white rums i`ve never yet tasted.

I first saw it at the Tales this summer and got me a sample but i wasn´t prepared for how good this rum was. Its an intense white rum which is a blend of rums from five distilleries, each aged between three and twelve years and some is carbon-filtered to get a white color.

According to the label, 5 Island Rum is a “Sophiscated blend of Barrel-Aged rums. Pot stilled Jamaican and light Trinidadian, amber rums from Guyana and Barbados and Indonesian Java.. Enhanced and inspired by the journeys and discoveries of Joseph Banks, a gentleman, botanist and explorer. According to the neck band this is a dry Flavorful rum.

On the nose its light but with the typical Jamaican pot still lingering around. There has been descriptions of this rum with taste notes of both tropical florals, gardenia, citrus blossom, dark chocolate, habanero pepper, smoke, soursop and orange…gingery and peppery..wow..that´s a lot of flavor descriptions!

I find a rich multitude of flavors and among them dried apricot, tropical fruit and a slight buttery sugarcane flavor steadily backed up by the pot-still flavor but there`s no heaviness in this rum, its light and bright and yet it got a slight funk..in a good way – so much flavor. I also find a vegetal note in it..making it very suitable for many mixed drinks.

I would also say this rum is great for a daiquiri.

Banks Five Island Rum is blended in Holland and made for mixing cocktails really, but i find it`s also an excellent sipper. Its been nominated for the Golden Rum Barrel awards 2010 in the classes “Best White Rum”,”Best Premium White Rum” and “Best New Rum brand” – we will soon know the results since they were decided today.

You can soon read more on their website.

This smooth flavorful rum is like i said great for daiquiris..which allows the flavor to speak for itself which a rum like this deserves. But one can also go the other way and make a wild drink.

I´m gonna make a twist of the Witchdoctor which i was introduced and seduced to at Bar Tonique…using mint instead of basil (for garnish only in this drink) since that´s what i got and its always fun trying out new things.

So here we go:

BUSHDOCTOR

bushdoctor

1.5 oz Banks Five Island Rum

1.5 oz Batavia arrak

1/4 – 0.5 oz sugarcane syrup (Petit Canne)

0.5 oz fresh lime

Top with a little soda if you like

Garnish fresh mint

Shake with ice and strain into a chilled cocktail glass with ice, top with a little soda if you like and stick a mint sprig as garnish.

The Witchdoctor uses basil syrup and Smith & Cross, here i replaced the basil syrup with Petit Canne´s deep flavored sugarcane syrup and i think the Batavia arrak mixes well with Banks, increasing the tropical fruitiness and adding some deep mellowness to the drink. No wonder it mixes well with arrak since there´s rum from Indonesia in it.

The crisp clean lightness is still there but there´s a more earthy tone from the arrak with an aftertaste of dried tropical fruit. Basically this is a mojito sans muddled mint but the addition of Batavia arrak changes it into something else – and that´s what makes it a Bush doctor..

The next thing i REALLY had to do was making a Chartreuse Swizzle and since we more or less lived on them in the mixohouse serving them in flower vases communal style every night i took that awesome drink to heart and added it in my regular rotation here and YET i didn´t think about subbing the Smith & Cross with Banks…not until today and of course its a big win! its not a new idea at all, its just me lingering behind..

Then after having a couple sips i came to the conclusion that this is tasty! BUT floating some Smith & Cross would maybe improve it even more and really, it did – it was like adding the final touch if you like. And now..no more messing around!

CHARTREUSE SWIZZLE

chartreuse-swizzle

1 oz Green Chartreuse

1 oz Banks Five Island Rum

1 1/2 oz Pineapple juice

1 oz fresh lime juice

1/4 oz Falernum

2 dash Bitter Truth Aromatic Bitters (instead of Angostura)

Float Smith & Cross

Add ingredients to a suitable glass full of crushed ice. Swizzle to mix, float Smith & Cross and garnish with plenty of fresh mint, and add straw.

As good as it can be…and if you switch the pineapple juice for fresh grapefruit juice (white) you´re in for a VERY refreshing drink! The drink in the picture actually is the one with grapefruit juice.

Nothing wrong at all with Angostura but the Bitter Truth`s aromatic bitters added a slight bitter edge that i like.

My conclusion after this experiment is that Banks Five Island Rum is a rum i want to have in my bar regularly.

Sugarcane bar

 

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