Garnish:
Lemon juice and sugar rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Caribbean blended rum aged 3-5 years |
| 3/4 fl oz | Triple sec liqueur (40% alc./vol.) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Best described as a "Rum Sidecar", like the classic Sidecar this cocktail is a tad on the sour side unless sipped through sugared rim. Altogether a better drink if you forgo the rim and add 2.5ml (half a barspoon) sugar syrup (2:1) so the balance is properly integrated.
History:
Adapted from a recipe created by Jeff "Beachbum" Berry originally using gold Bajan rum this features in his 2010 book Beachbum Berry Remixed: A Gallery of Tiki Drinks.
OUTRIGGER
Jeff Berry, 2010
¾ ounce fresh lemon juice
¾ ounce triple sec
1 ½ ounces gold Barbados rum
Sugar
Rub the rim of a chilled cocktail glass with your spent lemon shell, then coat the moistened rim with sugar. Shake the rum, lemon juice and triple sec with ice cubes. Strain into the sugar-frosted glass (pictured). [The glass pictured is an angular-shaped modern flute.
Alcohol content:
- 1.6 standard drinks
- 24.18% alc./vol. (48.36° proof)
- 21.8 grams of pure alcohol
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