Gold Cup (Clio version)

Todd Maul update of a funky tropical drink dug up by Jeff Berry.
1 12 oz Demerara Rum, El Dorado 5
1 12 oz Lime juice
12 oz Maraschino Liqueur
14 oz Orgeat
12 oz Simple syrup
14 t Absinthe
Shake with ice and strain into a rocks glass containing an ice cone. Add a straw and garnish with 2 mint leaves.
I liked this with 1 oz lime juice. Serving this on the rocks would be a good alternative to an ice cone. An ice cone is made by packing shaved ice into a pilsner glass, poking a chopstick through for the hole, and freezing.
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1 Comment

I found it very sweet and

I found it very sweet and tart even though I went scant on both the lime and the simple syrup. I wanted the rum more prominent, and settled on 2.25 oz for that; also increased the absinthe by a tad. Would have loved a snow cone but instead I shook it til the ice was smallish and drank it on some fresh rocks. Nice!