Morning Dip

 

In keeping with the "Morning" series of strong cocktails with orange juice, this tropical treat is on the spicy side. In this case it is rum and a little bit of juice. The rest is in the liqueurs: maraschino like the Morning Cocktail with falernum in place of the Pernod for spiciness. 

My falernum recipe has a little star anise, cinnamon, allspice and ginger; it's completely tropical tasting. I used brown sugar in this batch, so it is extra rich with molasses sweetness. Pusser's navy rum will have to do for the very specific Puerto Rico gold that the recipe specifies. The difference between Guyana and Puerto Rico is kinda large, but I'm over it. This old recipe I'm using dates from a time where Puerto Rico was the only place you could get rum from in the U.S., and the "gold" lable really means that it is supposed to have more of an aged flavor. Pusser's accomplishes this and then some. 

• 1 1/2 oz. Puerto Rican gold rum (Pussar's used)
• 1 tsp. maraschino liqueur  
• 1 tsp. orange juice
• 1 tsp. sugar or falernum (homemade falernum used)

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.