Saturday, July 24, 2010

Montego Bay

  • 1½ oz Smith & Cross Jamaican rum
  • 1 oz 1:1 honey syrup
  • ½ oz grapefruit juice
  • ½ oz lime juice
  • ¼ oz pimento dram
  • 4 dashes absinthe
  • 2 dashes Angostura bitters
  • Shake well with ice and strain in to a glass filled with crushed ice. Garnish with an grapefruit zest twist.
I'm stepping up my garnish game. I received a bottle of Smith and Cross as a gift and have been experimenting with tiki and other rum drinks. This one was great! This rum is crazy. Really strong. 114 proof! Not a sipper but it has some great flavor. It stands up to the pimento dram which can really overpower a drink.
The crushed ice is key. The glass is all frosty and slippery. Great on a hot SF Valley evening.

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