Holy Water

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

1⁄4 oz Grapefruit 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)

Instructions

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.

Notes

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

Year

ca. 2016

Is an

authentic recipe

Reference

https://www.liquor.com/recipes/holy-water/

Curator

Not yet rated

Average

4.5 stars

(5 ratings)

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