1 oz Irish whiskey, Redbreast (Cask strength)
1 oz Jamaican rum (Dead Rabbit Jamaican rum blend; see note)
1 oz Port, Graham's (Graham's LBV)
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 pn Nutmeg (as garnish)
Instructions

Shake hard, double strain into a cocktail glass over one fresh block of ice, top with grated nutmeg.

Notes

The Dead Rabbit wanted a more molasses-driven, high alcohol rum to replicate the Jamaican rum described in 19th century literature, and, unable to find a commercial example that matched that profile, created a house blend. Theirs is a mix of Cruzan Blackstrap, Smith & Cross, and Banks 7; any funky dark rum should work here, augmented by either a dash of the Cruzan or a touch of actual molasses.

Cocktail summary
Created by
Jack McGarry, The Dead Rabbit, NYC.
Year
2013
Is an
authentic recipe
Curator
Not yet rated
Average
4.5 stars
(7 ratings)
YieldsDrink
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  • Bright, rich, dark flavors: raspberry, molasses, hogo, grape, citrus, nutmeg. Wow. — ★★★★★
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Comments

I've seen him speak of that blend. it's a great idea. what ratio of rums do you recommend for those brands?


My guess, based on his description and the relative intensities of those three rums, is something like 1 oz Banks 7 to 3/4 oz S&C to 1/4-1/2 Blackstrap. I plan on asking next time I'm there.



Ha. I think Jack McGarry's back behind the stick tonight after spending the last month or so in Europe so maybe I'll stop in and ask.


Jack McGarry confirmed to me that it's equal parts of the three rums. It works better than you'd expect.