Garnish:
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 |
Read about cocktail measures and measuring.
Review:
A lightly spicy blend of three characterful rums with citrus mellowed by blending with crushed ice.
Variant:
History:
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.
Nutrition:
There are approximately 311 calories in one serving of Jet Pilot.
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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