Gold Cup (Clio version)

1 1⁄2 oz Demerara Rum, El Dorado 5
1 1⁄2 oz Lime juice
1⁄2 oz Maraschino Liqueur
1⁄4 oz Orgeat
1⁄2 oz Simple syrup
1⁄4 t Absinthe
Instructions

Shake with ice and strain into a rocks glass containing an ice cone. Add a straw and garnish with 2 mint leaves.

Notes

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.

Cocktail summary
Posted by nick on
Created by
Todd Maul, Clio, Boston take on Jeff "Beachbum" Berry recipe of a drink from the Hukilau Room of the Captain's Inn, Long Beach CA.
Is an
altered recipe
Reference

http://cocktailvirgin.blogspot.com/2011/03/gold-cup.html
Beachbum Berry Remixed

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Average
4 stars
(12 ratings)
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Comments

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!