2 Dashes Grenadine. (5ml Small Hand Foods Grenadine)
3/8 Lemon Juice. (3/4 oz Lemon Juice)
1/8 Anisette. (1/4 oz Anis del Mono Dulce a.k.a. Devil Juice)
1/2 Jamaica Rum. (1 oz Smith & Cross Jamaican Rum)
Shake well and strain into cocktail glass.
Annoying measures, to be sure. I think I got it mostly right, though every time I look at it, I think it is wrong.
Amusingly, when Mrs. Flannestad was in High School, she traveled to France for an exchange trip. Probably one of the formative experiences of her life, as she met some of her best friends to this day. But anyway, for some reason, she took to swigging Marie Brizard Anisette, so much so, that some of her schoolmates started calling her “Marie Brizard”.
Sadly, the Brizard products seem to have evaporated from many of the local liquor stores. Not sure what is up with that, as I always meant to get some of their White Creme de Cacao. Anyone have a suggestion for another decent White Creme de Cacao brand? I haven’t been much impressed with any I have tried so far.
This is a very odd drink, a combination I would never make if it weren’t for the Savoy Cocktail Book Project, to be sure. A Jamaican Rum Sour sweetened with Grenadine and Anisette. I was drinking it, and thinking, “this is weird, but I sort of like it.” Fairly tart and with an interesting light sweetness from the anise, it is oddly refreshing. So odd, that I thought I should try and get a second opinion, so I ran it past Mrs. Flannestad. She also was of the not entirely unguarded opinion, “I kind of like it.”
Not a lost classic, by any means, but a pretty interesting flavor combination, and not entirely unlikeable.
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.