Luxardo maraschino cherry
How to make:
BLEND all ingredients with 8oz scoop of crushed ice.
|1 fl oz||Overproof pot still rum|
|3/4 fl oz||Overproof aged rum|
|3/4 fl oz||Bacardi Gold rum|
|1/2 fl oz||Difford's Falernum liqueur|
|1/4 fl oz||Cinnamon sugar syrup|
|1/2 fl oz||Grapefruit juice (pink)|
|1/2 fl oz||Lime juice (freshly squeezed)|
|2 dash||La Fée Parisienne absinthe|
|1 dash||Angostura Aromatic Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A lightly spicy blend of three characterful rums with citrus mellowed by blending with crushed ice.
Created circa 1958 by socialite, Steven Crane at his Polynesian-themed Luau Restaurant in Hollywood, USA. The Jet Piolet is a riff of Donn Beach's 1941 The Test Pilot cocktail. The two recipes are very similar but the Jet Pilot benefits from the addition of grapefruit juice and cinnamon syrup.
There are approximately 311 calories in one serving of Jet Pilot.