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
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
Rum, Cognac, Herbal liqueur, Bitters, Orgeat, Lemon juice, Lime juice, Grapefruit juice, Lime, Sugar cube
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4.6
5