Black Mesa

Difford's Guide

Ingredients

Barware

Old-fashioned glass
Measuring jigger
Mixing glass
Bar spoon
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

209 calories

Bartender

Black Mesa image

Garnish:

Flamed orange zest twist

How to make:

STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).

1 1/2 fl oz Bacardi 8 year old rum
1/2 fl oz Pot still Jamaican rum
1/2 fl oz Pedro Ximénez sherry
2 dash Angostura or other aromatic bitters
2 dash Orange bitters
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Our comment:

Pungent, funky and boozy with harmonious rum dominated bitter sweetness.

History:

Adapted from a recipe created in 2015 by Damon Boelte at Grand Army, Brooklyn, New York, USA. Damon's original recipe called for El Dorado 12 year old Demerara rum and Smith & Cross Jamaican rum.

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