Jaguar Shark

1 1⁄2 oz Nicaraguan Rum, Flor de Caña Extra Dry (brown butter-washed)
1⁄2 oz Cachaça
3⁄4 oz Coconut liqueur, Kalani
1⁄2 oz Orange Curaçao
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Orange juice
8 Boba (tapioca pearls)
4 oz Crushed ice
Instructions

Pulse blend all but boba for 5 seconds; pour un-strained into a tall glass with boba. Garnish with a paper umbrella through a lemon wheel. Serve with a wide straw.

Notes

If aged cachaca cannot be found, unaged cachaca, aged rhum agricole, or Wray & Nephew can be substituted for it; you want something funky but complex. The final drink should resemble the spotted coat of a jaguar (or more closely, a leopard).

History

Descending from PDT's Shark cocktail. Named in tribute to Mr. Steve Zissou.

Cocktail summary
Created by
Rafa García Febles, NYC.
Year
2013
Is the
author's original creation
Curator
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