Naked Ape

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

Difford’s Guide

Discerning Drinkers (24)

Measurements in:

Serves:

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

How to make

Glassware

Serve in a Double old-fashioned

Prepare

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

Method

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

Garnish

Garnish with cinnamon stick and banana chunk on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Naked Ape contains 248 calories

Alcohol content:

1.7 standard drinks
21.57% alc./vol. (43.13° proof)
24.4 grams of pure alcohol

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