Sunday, October 3, 2010

Secrets of the Sea

One day, he was found in the Palais-Royal, leading a lobster at the end of a blue ribbon (because, he said, it does not bark, and knows the secrets of the sea). —Arthur Symonds, of Gérard de Nerval

Brugal Añejo has a touch of the ocean, of salt and iodine. While this drink would not be out of place in a tiki bar, it seems more Atlantic than Pacific.

Secrets of the Sea
  • 2 oz Brugal Añejo
  • 1/2 oz Firelit coffee liqueur
  • 1/2 oz Cointreau
  • 1/2 oz lime juice
  • 1/2 tsp Malibu
Shake with ice cubes and pour unstrained into a double old fashioned. Garnish with a cherry and an orange.


  1. Rowen, I just made this drink. Brugal Anejo has characteristics like a Islay scotch, you say? Interesting...

    I don't have any Brugal Anejo, so a combo that I thought might best imitate your tasting notes from my repertoire was 1 oz Bacardi 8 and 1 oz Ron Barcelo Anejo.

    The result is one of the most interesting drinks I've had in a while. The overall dryness of the rums combined with the coffee liqueur and lime almost provide peppery and burnt notes... and the rums don't lend too much upfront flavor... only a backbone. I'm not tasting too much coconut, which is good I think. Did you make this? Very interesting stuff. For me, it's like a tiki drink meets a bonfire.

  2. Thanks for the review. Glad you tried this. Yeah, this is one of mine—very much so, you might say. And not much coconut on purpose—just a little to compliment the slight seawater funk.


Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.