John Hinojos
United States
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Pink grapefruit juice
Créole Shrubb liqueur
Cherry brandy
Pimento dram
Navy rum (ideally 54.5% alc./vol.)
Dark/black rum
High ester aged OP pot still rum
Blended light 3-5yo rum
Navy rum (ideally 54.5% alc./vol.)
Créole Shrubb liqueur
Dark/black rum
Pimento dram
Orange bitters
Aromatic bitters
Orange juice
Chilled water
Rye whiskey 50% abv
Bénédictine D.O.M.
Aromatic bitters
Absinthe
Cognac (brandy)
Calvados apple brandy
Apricot liqueur
Cherry brandy
Chilled water
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This came up again in my rotation. Still love this cocktail. I now like my cocktail a bit drier so I backed off the amaretto by half. Was still wonderful.
Had this again with a spicy New Orleans Jambalaya. Perfect balance to the spicy dish.
Made with half Jamaican Black and half Barbados amber. Had only 1/2 the amount of orgeat so substituted the remainder with Amaretto. Eliminated the sugar syrup. Added a 151 float. WONDERFUL. The Tiki gods were good to us.
Found it a bit sweet for our tastes so we forgot the sugar syrup and substituted 1/2 the amount of Giffards Pamplemouse liquor. Added a bit more grapefruit flavour.
Used a Barbados gold as it has no adulterated sugar.
Added a few drops of Difford's Daiquiri Bitters.
Served over ice and it was PERFECT for our tastes.
Spirit forward and not too sweet.