1 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Cassis
3⁄4 oz Lemon juice
1 bsp Simple syrup (turbinado sugar)
1⁄2 bsp Dijon Mustard
1 wdg Lemon (as garnish)
1 Blackberry (as garnish)
Instructions

Shake and strain over crushed ice, garnish with a lemon wedge and a blackberry.

Cocktail summary
Created by
Matt Tanner, Anvil Bar & Refuge, Houston, TX.
Year
2010
Is an
authentic recipe
Curator
Not yet rated
Average
3.5 stars
(12 ratings)
YieldsDrink
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From other users
  • Mostly tart and sweet but nice complexity. The mustard is not as weird as it sounds. — ★★★★
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Comments
laerm commented on 10/15/2016:

Wow, this is darn good. I kinda wish it was a little more mustardy, even.


Didn't have any dijon mustard at the bar, but to me Amaro Sfumato Rabarbaro has always had a mustard note to it, so I tried .25 oz of that instead of the mustard and turbo.  Nice balance and interesting flavor, though the drink is a bit small with the 1 oz base.  I did it up in a coupe; not sure it would stand up to being served over crushed ice as the flavors (and proof) aren't overwhelmingly strong.  Perhaps with a short shake.