Name: Crosstree
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml White overproof rum; 25 ml Bianco/blanco vermouth; 25 ml Pineapple juice; 25 ml Lime juice; 5 ml Vanilla sugar; 1 dash Absinthe

Ingredients

⁵⁄₆ fl oz

Overproof white rum (unaged Jamaican/funky)

⁵⁄₆ fl oz

Strucchi Bianco Vermouth

⁵⁄₆ fl oz

Pineapple juice

⁵⁄₆ fl oz

Lime juice (freshly squeezed)

¹⁄₆ fl oz

Vanilla sugar

1 dash

La Fée Parisienne absinthe

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of pineapple wedge.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with pineapple wedge on rim.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Crosstree contains 126 calories

Alcohol content:

1.1 standard drinks
13.94% alc./vol. (27.88° proof)
15.8 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth — Sulphur Dioxide/Sulphites

Comments & Discussion

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Jack Gordon 5w

Thoroughly enjoyed this, moreso after dropping the lime to 15ml and using a full 10ml of vanilla syrup. I’ve a sweet tooth, but even so this still let all the tropical notes of the W&N pop, and particularly the chamomile and herbal notes of the the Lustau bianco I used really landed beautifully. Surprisingly complex and a fantastic way to let a good funky rum and a nice herbal bianco vermouth really shine.

Florian Ruf Premium Member 6w

We liked the cocktail and wondered whether the original version would result in an even more fluffy version.

Thomas M Premium Member 9w

I found the lime was overpowering. It was very dry and tart, not in a good way, the Wray & Nephew I used only came through a little bit. I used 5ml of vanilla sugar syrup. Next time I'd dial back the lime and maybe use 7.5ml syrup. I did use Lillet Blanc instead vermouth bianco btw

Loz Horner 14w

Didn’t have a particularly funky rum but it’s still very nice. Balanced, dry, tasty.

Caspian Berggren Premium Member 34w

This is one that I was genuinely surprised by. I thought it would be a funky, (kind of generic) tiki drink, and instead I got a delightful floral and juicy funk drink that dries up on the back-end. The bianco, with its jeasty, bready sweetness, does an incredible job of fusing the rum, vanilla and absinthe together. It was a combination I honestly never thought would work in the way it did. The juices lengthen and balance the drink both flavorwise and its sweet/dryness. It's really surprising how it works but it absolutely does.

Vera Lycaon 47w

Dry - but not as bone dry as the proportions would have you think. Almost like a tiki counterpart to a Corpse Reviver #2. I like it.

Matt Premium Member 1y

Pineapple and rum, sweetness is balanced with brightness of the lime and pineapple. I used vanilla syrup - I think I should have used 2t and not just 1t. I also think I would be better served by spritzing the glass with absinthe rather than adding to the cocktail directly. Appealing color (hazy yellow) - this is one of the few tiki-style drinks that looks good in a glass.

Niccolò Murtas 2y

Usually I always drop the measure of syrup suggested by Mr. Diffords, as the amount of sweetness seems to be a major point of difference in my taste from kind of more balanced ones; here however I have to say that I was surprised by first the taste of the overall drink, and I soon came to realize that lime was too overwhelming. It might be the case (and I'll try again today) that if you drop down the level of lime you obtain a very different kind of cocktail alltogheter, but we'll see

Niccolò Murtas 2y

I have to confess that, mid-way through it, it has acquired its value; don't expect however the sweetness associated with vermouth bianco, and be prepared for a game of struggle-relief as the vanilla appears in the after-taste of every sip, covering the dryness of the lime and melting with it. But yeah, it is a great cocktail IMO.

Annabelle Egginton 2y

Interesting flavour combination but can be different depending on the rum at hand. It definitely needs a more perfumed rum. Tastes great even if you don’t have the dash of absinthe.

John Hinojos Premium Member 3y

Perfect. We make our own vanilla sugar. This was a great blending of flavours that all work perfectly together. It went perfectly with a very spicy Mexican dinner.