Name: Black Mesa
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Rum - 6-10yr old Caribbean blended rum; 15 ml Rum - Overproof pot still rum; 15 ml Sherry - Pedro Ximénez; 2 Angostura or other aromatic bitters; 2 Orange bitters

Serve in an

Old-fashioned glass

Garnish:

Flamed orange zest twist

How to make:

STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).

1 1/2 fl oz	Bacardi 8 year old rum
1/2 fl oz	Overproof pot still rum
1/2 fl oz	Pedro Ximénez sherry
2 dash	Angostura Aromatic Bitters
2 dash	Orange Bitters by Angostura
Loading...

Difford's Guide remains free-to-use thanks to the support of the brands in green above.

Buy direct from

Bacardi 8 year old rum, 70cl

£ 30.25 £ 1.95 per cocktail, makes 15.5 Smith & Cross Pot Still Jamaican rum, 70cl

£ 37.95 £ 0.82 per cocktail, makes 46.5 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.23 per cocktail, makes 50 Orange Bitters by Angostura, 10cl

£ 7.95 £ 0.32 per cocktail, makes 25

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

Be the first to comment

Review:

Pungent, funky and boozy with harmonious rum dominated bitter sweetness.

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

History:

Adapted from a recipe created in 2015 by Damon Boelte at Grand Army, Brooklyn, New York, USA. Damon's original recipe called for El Dorado 12 year old Demerara rum and Smith & Cross Jamaican rum.