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Pearl Diver

Posted by DrunkLab. Created by Don the Beachcomber.
1 1⁄2 oz Gold rum (Puerto Rican/Cuban style)
1⁄2 oz Demerara Rum, Lemon Hart
1⁄2 oz Lime juice
1⁄2 oz Orange juice
1⁄4 oz Honey
1⁄4 oz Butter (See note)
1 ds Cinnamon syrup (1/4 teaspoon)
1 ds Donn's Spices #2
1 ds Bitters, Angostura
4 oz Crushed ice
Instructions

Blend at high speed for 20 seconds, strain through wire-mesh strainer into a tall glass, top with more ice.

Notes

The combination of butter, honey, pimento dram, vanilla syrup, and cinnamon syrup is known as Don's Gardenia Mix or Pearl Diver mix. It is best batched as follows: 1 oz butter 1 oz honey 1 t cinnamon syrup and 1/2 t each of allspice and vanilla. Combine and cream in a sauce pan. For more information, see here: http://www.kaiserpenguin.com/mxmo-orange-pearl-divers-punch/ (note that the Punch is a separate recipe from the standard Pearl Diver).

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From the Knowledge Vault

Bourbon: What it is ... and isn't

This is the third in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Defining bourbon is complicated. It’s easiest to quote the relevant laws then talk about them, so let’s go to the official record, the Federal Standards of Identity for Whiskey, CFR 27 5.22 (b). Skip down if you don't care to wade through the laws.

(b) Class 2; whiskey. “Whiskey” is an alcoholic distillate from a fermented mash of grain produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey, stored in oak containers (except that corn whiskey need not be so stored), and bottled at not less than 80° proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.

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