The Juice of 1/4 Lemon
1/4 Tablespoonful Powdered Sugar (no thanks, sweet enough already)
1 Liqueur Glass Curacao (about 1 1/4 oz Senior Curacao of Curacao)
3 Dashes Jamaica Rum (1/4 oz Inner Circle Green)
Shake well and strain into cocktail glass.
The big question here was what rum to use.
I knew it had to be something with enough oomph that it would be noticed in a very small amount. I’ve also read that Canadians and Newfundlanders allegedly enjoy that “Screech” sort of thing. I singed my nose hairs on a few of the usual suspects. Pusser’s, Lemon Hart 151, and the Inner Circle Green. Kind of wish I had some Wray and Nephew white in the house. But, anyway, ended up with the Inner Circle Green. It seemed to have the most interesting funk of the bunch.
Cocktail is alright. Making as I did, it’s really pretty close in sweetness to many of the cocktails served in the mainstream American bars. If I were to make it again, it would be more to my taste as: 1/2 oz Curacao, 3/4 oz Cuban style rum, 1/4 oz overproof rum, juice 1/4 lemon.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.