Sounding a lot like a James Bond film, this exotic cocktail from Martin Cate's Smuggler's Cove cookbook is an easy way to go Tiki with just a handful of ingredients. The key, of course, is good rum and fresh ingredients. Demerara syrup makes the sweet flavor taste more earthy and exotic. Apricot liqueur ups the fruitness, and the rum is all important.
- 3/4 oz. lime juice
- 1/2 oz. grapefruit juice
- 1/2 oz. demerara simple syrup
- 1/2 oz. apricot liqueur (Jaquin's used)
- 1 oz. blended aged rum (Pusser's Navy Rum used)
- 1 oz. blended lightly aged rum (Flor de Cana extra seco used)
- 2 dashes Angostura bitters
Fill a Collins or highball glass with cracked or cubed ice. Add all the ingredients to the cocktail shaker filled with ice. Shake and strain into the Collins glass. Garnish with your choice of fruits, stir sticks, and herbs. (I chose a peach slice as an appropriate pairing with apricot liqueur.)
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