Jambo Jack

 

One of the things that makes tiki cocktails so much fun is trying to identify all the ingredients that make up their exotic flavors. The pineapple stick in the Jambo Jack is a red herring. There's no pineapple juice, so what is that unusual flavor?

Apricot brandy is a sneaky way to surprise guests with something unexpected in a tropical drink. That, and falernum with its overwhelming combo of spices and citrus, help to make the Jambo Jack stand out from other blended drinks. The recipe gives you the option to use orgeat, which will make the cocktail a little creamier and might tame it a bit. But I don't mind using falernum whenever I get the chance.

Dark rum, particularly if you use Jamaican rum, will also shine through with molasses and funky spirits notes. My bottle of Pusser's rum from Guyana will have to do in place of Jamaican. 

• 1 1/2 oz. dark Jamaican rum (Pusser's navy rum used)
• 1/2 oz. curacao (triple sec used)
• 1/2 oz. apricot brandy
• 1 oz. lime juice
• 1/2 oz. orgeat or falernum (homemade falernum used) 
• pineapple stick. 

Combine all liquid ingredients with ice in a blender. Blend until smooth and pour into a chilled Collins glass. Garnish with the pineapple stick.