Name: Jet Pilot
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 30 ml Rum - Overproof pot still rum; 22.5 ml Overproof aged rum; 22.5 ml Rum - White/gold 1-3 year old mellow light; 15 ml Falernum liqueur; 7.5 ml Cinnamon syrup; 15 ml Grapefruit juice (pink); 15 ml Lime juice (freshly squeezed); 2 Absinthe verte; 1 Angostura or other aromatic bitters

Serve in a

Double old-fashioned

Photographed in a

Libbey DOF 14.25oz

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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Makes a minimum of ... cocktails
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Bacardi Gold rum, 70cl

£ 22.45 £ 0.75 per cocktail, makes 30 Velvet Falernum, 70cl

£ 14.75 £ 0.32 per cocktail, makes 46.5 Monin Cinnamon Syrup, 70cl

£ 6.95 £ 0.08 per cocktail, makes 87.5 Angostura Aromatic Bitters, 20cl

£ 11.45 £ 0.11 per cocktail, makes 100

* 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.

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Review:

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

Gentle

Boozy

Sweet

Dry/sour

More Boozy cocktails
More Sour cocktails

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.