1 12 oz Rum, Pusser's
38 oz Rum, Smith & Cross
38 oz Allspice Dram
34 oz Lime cordial
1 spg Mint (as garnish)
Build in a highball mostly filled with crushed ice and swizzle. Top with more ice and garnish with mint tucked near a straw.
For the cordial (mostly Jeffrey Morgenthaler's recipe): Infuse the juice and zest of one large lime along with a cup of water, 250g sugar, and 1 oz citric acid sous vide at 190° for an hour and a half. Cool, refrigerate for a day, and strain solids. For the pimento dram I used the Serious Eats website's recipe.
Starting point was Rafa's Cutlass (linked as reference). This is also in Ancient Mariner and Mosquito Coast territory.
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