Name: Naked Ape
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Dark/black rum; 15 ml High ester aged OP pot still rum; 15 ml Banana liqueur; 15 ml Cinnamon syrup; 15 ml Lemon juice; 1 dash Aromatic bitters

Naked Ape
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Glass:

Serve in a Double old-fashioned

Ingredients:
1 ¹⁄₂ oz	Dark/black/blackstrap rum
¹⁄₂ oz	High ester aged 4-6 years overproof pot still rum
¹⁄₂ oz	Giffard Banane du Brésil liqueur
¹⁄₂ oz	Monin Cinnamon Syrup
¹⁄₂ oz	Lemon juice (freshly squeezed)
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
Prepare garnish of cinnamon stick and banana chunk.

How to make:

SHAKE all ingredients with ice.
STRAIN into glass filled with crushed ice.

Garnish:

Garnish with cinnamon stick and banana chunk on rim.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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History:

Adapted from a recipe created by Martin Cate at his Smuggler's Cove bar in San Francisco, California. A local exotica band called "Ape" were performing in the bar at the time, and the cocktail was served in a Tiki mug of a fez-wearing monkey's head. The mug was designed by the brand's frontman, Allan "Crazy Al" Evans, as merchandise for his band and manufactured by Tiki Farm in 2004.

More cocktails by Martin Cate

Nutrition:

One serving of Naked Ape contains 248 calories

Alcohol content:

1.6 standard drinks
21.57% alc./vol. (21.57° proof)
22.7 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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