Well, it’s been a month since our last little gathering, and two since I participated, so, to make up for it I have two cocktails for you with a total of three ingredients from scratch. First off is a little something from way back in the day when they had no choice but to make it all from scratch:
The Chinese Cocktail (After Jerry Thomas)
- 2 pt. – Jamaican Rum (Appleton V/X)
- 1 pt. – Grenadine (Homemade)
- 3 dashes – Curacao (Gran Gala)
- 1 dash – Aromatic Bitters (Angostura)
Stir to combine and serve as you like.
Now this is obviously a riff on the “fancy cocktail” with grenadine replacing the syrup, and the orange cordial adding just a bit of complexity. I should not that in order to make my grenadine, I simply reduce pomegranate juice by a third without adding sugar, as I find most pomegranate juice quite sweet enough. But this is hardly original. Let’s try something with a bit more interest:
The Island Inferno
- 2 pt. – Dark Rum (Cruzan Blackstrap)
- 2 pt. – Medium Sherry (Taylor Golden)
- 2 pt. – Orange Juice
- 1 pt. – Falernum (Paul’s #8)
- 5 dashes – Spicy Cocktail Bitters (Scrivenal Spiced Sherry Peppers #1)
- 2 dashes – Aromatic Bitters (Angostura)
Shake it all up over ice, and serve straight up in a cinnamon rimmed glass.
Now this is something worth drinking. Of the cocktails I have invented to date, this is by far the most successful. There is something wonderful going on here. It hits notes that you don’t often see cocktails hitting, and that was quite intentional. For just about any cocktail, you have some sweet, some sour, and from time to time, some bitter. There’s nothing wrong with this, but asside from a few savoury cocktails, it’s rather predictable. Here, I made a cocktail that burns the back of the throat as it slides down, and does all sorts of other nice things, without being a blood mary. It’s just a much more complex cocktail than most of what I am exposed to.
I highly recommend that you go for the Cruzan offering here. The Blackstrap is a much fruitier rum than, say, Gosling’s, which makes it work much better in this cocktail. It combines nicely with the orange juice, which transitions nicely into the sherry. The peppers pick up the sherry, while adding island spice and heat. The spices are reinforced by the falernum, which also moderates the spiciness. I am, justly, I think, quite proud of this concoction.
Pictures to follow as soon as my camera charges back up.
Keep on scratching,