An early version of this recipe appeared in The Gentleman's Companion, by Charles H. Baker, Jr. (The blogger at Jiggerbeakerflask.com is drinking his way through the entire thing.) It's a potent tropical cocktail for fall. Cruzan Blackstrap rum from St. Croix is deep and rich, and goes surprisingly nicely with the warm sweetness of bourbon. Tons of tart lime balances it out.
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- 1 lime
- 1 ounce Cruzan Blackstrap rum
- 1 ounce Bulleit bourbon
- 1 teaspoon sugar
- Garnish: mint sprig (plus pineapple wedge if desired)
Peel lime with a vegetable peeler and add green zest to cocktail shaker. Juice lime and add all of the juice (about 1/2 ounce) to cocktail shaker along with rum, bourbon, and sugar. Fill shaker with ice and shake 15 seconds until well chilled.
Pour mixture along with ice into goblet without straining. Garnish with mint sprig (and pineapple if desired.)