1 oz Rum (Infused Hamilton Jamaican gold rum or El Dorado five-year-old rum; see notes)
1 oz Cognac (Maison rouge)
3⁄4 oz Orgeat
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3 ds Bitters, Angostura (as garnish)
1⁄2 Lime (as garnish)
1 Sugar cube (as garnish)
1⁄2 oz Herbal liqueur, Green Chartreuse (as garnish)

Shake, strain to highball with crushed ice, garnish with bitters. Top with a spent lime shell filled with a sugar cube and Chartreuse. Light Chartreuse to caramelize sugar.


Infused Hamilton: 750 mL Hamilton Jamaican gold rum, 1/4 cup golden raisins, 1 vanilla bean (scraped), 1 tablespoon cloves, 1 cinnamon stick, 3 crushed cardamom pods and 1 tablespoon allspice berries. Infuse for 48 hours.

Cocktail summary
Created by
Lauren Schell, Seaworthy, Ace Hotel, New Orleans, LA
ca. 2016
Is an
authentic recipe
Not yet rated
4.5 stars
(4 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Plantation Fever — Nicaraguan Rum, Chocolate spirit, Lime juice, Simple syrup
  • The Express — Virgin Islands Rum, Nicaraguan Rum, Jamaican rum, Thai Bitters, Lime juice, Orgeat, Lemon juice
  • Eazy Tiger — Bourbon, Curaçao, Maraschino Liqueur, Bitters, Lemon juice, Orgeat
  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
  • Angus Story Daiquiri — Jamaican rum, Dark rum, Martinique Rum, Lime juice, Cane syrup, Lime
  • Jasper's Rum Punch — Jamaican rum, Bitters, Lime juice, Simple syrup, Cherry, Nutmeg
  • Quarantine Order — Jamaican rum, Bitters, Lime juice, Grapefruit juice, Cinnamon syrup, Passion fruit syrup
  • Bartlett Tartlet — Cognac, Pear eau de vie, Triple sec, Lemon juice, Simple syrup
  • Herbal Sour — Rye, Simple syrup, Lemon juice, Tarragon, Basil, Mint, Maraschino cherry
  • Mollymock — Dark rum, Bénédictine, Amaro Montenegro, Lime juice, Simple syrup