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 | 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 |
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Review:
A lightly spicy blend of three characterful rums with citrus mellowed by blending with crushed ice.
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.
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