Garnish:
Luxardo maraschino cherry
How to make:
BLEND all ingredients with 8oz scoop of crushed ice.
| 1 fl oz | Jamaican-style overproof aged pot still rum |
| 3/4 fl oz | Overproof aged rum (not Jamaican style) |
| 3/4 fl oz | Light gold rum (1-3 year old molasses column) |
| 1/2 fl oz | Difford's Falernum liqueur |
| 1/4 fl oz | Cinnamon sugar syrup |
| 1/2 fl oz | Pink grapefruit juice (freshly squeezed) |
| 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:
One serving of Jet Pilot contains 311 calories.
Alcohol content:
- 2.3 standard drinks
- 24.87% alc./vol. (49.74° proof)
- 31.9 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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