We cooked a bunch of Trinidadian food last night for a party and so I wanted to do something rum-based and citrusy to compliment the spicy main (doubles, if you’re curious). This fit the bill! Super bright and flavorful. It’s supposed be served in a tall, clear glass with a red sherry floated, but I only had a lighter sherry and wanted to use my pineapple glasses ¯_(ツ)_/¯ This recipe is from Smuggler’s Cove.
- 1 ½ oz lemon juice
- 1 ½ oz orange juice
- ½ oz orgeat
- 1 oz pisco
- ½ oz gin
- 2 oz blended lightly-aged rum
- ½ oz oloroso sherry
- 1 mint sprig
Flash blend all ingredients except the sherry and mint with 12oz crushed ice. Pour into a Zombie glass or Fug Cutter mug and float the sherry, then garnish with a mint sprig.
Beautiful!
What sort of oranges? I have not been able to find Valencia or Tangelo, think the hurricane messed up the juice orange crop here, pretty dire this year. Still seeing blood oranges, navel (those come from California) and the wee mandarins as well as that one day I found yuzu, but nothing good for flavorful orange juice.
I always look for Valencia, but couldn’t find them this time! So I had to settle for navel here, and it was ok, we all survived 😂
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