Name: Quarantine Order
Total time: 4 min
Cuisine: Cocktail
Ingredients: 40 ml Aged Jamaican rum; 40 ml Light gold rum 1-3yo; 25 ml Pink grapefruit juice; 25 ml Lime juice; 7.5 ml Cinnamon syrup; 7.5 ml Passion fruit syrup; 5 ml Sugar syrup 'rich' (2:1); 4 dash Aromatic bitters

Ingredients

1 ¹⁄₃ fl oz

Crossfire Hurricane Jamaican Rum

1 ¹⁄₃ fl oz

Light gold rum (1-3 year old molasses column)

⁵⁄₆ fl oz

Pink grapefruit juice (freshly squeezed)

⁵⁄₆ fl oz

Lime juice (freshly squeezed)

¹⁄₄ fl oz

Monin Cinnamon Syrup

¹⁄₄ fl oz

Monin Passion Fruit Syrup

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

4 dash

Angostura Aromatic Bitters

How to make

Glassware

Prepare

Select and pre-chill a BELGIUM BEER GLASS.

Prepare garnish of mint sprigs bouquet, lime slice wheel and Luxardo Maraschino Cherry (sail).

Method

SHAKE all ingredients with ice.

STRAIN into glass filled with crushed ice.

Garnish

Garnish with mint sprigs bouquet, lime slice wheel and maraschino cherry (sail).

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Quarantine Order contains 242 calories

Alcohol content:

1.8 standard drinks
15.83% alc./vol. (31.66° proof)
25.7 grams of pure alcohol

History

Adapted from a recipe created circa 2014 by William Prestwood at The Tonga Room before leaving to run Pagan Idol, a Tiki bar in San Francisco, where he also put this cocktail on the menu. Consequently, the Quarantine Order is perhaps now more associated with the Pagan Idol.

Originally based on equal parts Appleton Estate Signature and Rum-Bar Gold rums.

Comments & Discussion

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John Hinojos Premium Member 7w

As it was a rare, hot afternoon in coastal San Diego, we had agains with a spicy Medican dinner. Made with an overproof blended rum (Hamilton Lost Voyage Strong Water at 90Proof and rums from Jamaica with a little from Guyana). Instead of Passion Fruit syrup used Chinola Passionfruit Liqueur. Wonderful.

Richard Forbes Premium Member 1y

Served in a Gin Balloon
Excellent drink. Had with Alpesh before Glastonbury

John Hinojos Premium Member 1y

Made this again and it was wonderful. Used Jamaican Black and Barbados gold rums. It has that funk of the Jamaican rum, but it is subtle. Went perfect with a spicy Mexican egg supper.

Ryan Hunter 2y

A very nice taste, but it quickly transitions to a finish that's just a little too dry for me (for this kind of drink at least; I like myself some dry drinks in general). With a 5:2 ratio citrus to sweet, it's not surprising. I might retry this with just a hair more cinnamon and/or passion fruit syrups.

Landon Brown 2y

Difford has halved the syrups from the original recipe but only reduced the citrus by 5ml each, so that may be your problem. I tried his version and found it very heavy on the Ango, so I might try adding a little more syrup too.

Simon Difford Verified User Premium Member 2y

I used 2:1 (65 Brix) syrups in case relevant.

Ryan Hunter Continue thread (1 reply)

Bill Wrinkle 3y

Tried this twice. The first time, I accidentally forgot the grapefruit juice. Apparently, lime juice + cinnamon + passion fruit + simple syrup combine to make grapefruit flavor, because with the grapefruit juice missing, I couldn't tell. When I added the grapefruit juice the second time around, it tasted exactly the same, just milder. YMMV.

John Hinojos Premium Member 3y

Made this again with Black and gold Jamaican rum. If you like the Jamaica funk, this is perfect. Went unbelievable with Sichuan Orange Beef dinner. Wow.