Saturday, February 17, 2007
1 1/2 oz. Gosling's rum
3/4 oz. Cointreau
1/2 fresh lime juice
1/4 oz. simple syrup
splash of orange juice
dash of orange bitters
Combine all ingredients in ice-filled shaker. Shake until cold and strain into sugar-rimmed cocktail glass. Garnish with edible flowers.
Welcome! Since I'm currently in the grips of sub-freezing temps, I decided to start things off with a drink that evokes a warmer climate. This one comes from The Art of the Bar by Jeff Hollinger and Rob Schwartz.
The first thing I noticed was how well-balanced this drink is. It's both tart and sweet, with a gentle, natural orange flavor throughout. The rum comes through but doesn't dominate, which makes me think this would be a great drink to convert someone who's not necessarily a fan of rum. I also used fresh-squeezed O.J., which livens up the recipe a bit.
If you're in an experimental mood, try a variant using Rhum Barbancourt instead of the Gosling's...it'll result in a drink that is lighter, crisper, and has a bit more citrus bite.
One last note: In many recipes, Myers's is often considered an acceptable substitute for Gosling's due to both being dark rums. If you use Myers's in this recipe you will be disappointed. Using Myers's utterly changes the complexion of the drink, deadening the citrus flavors and leaving the whole affair flat-tasting.