Wednesday, June 15, 2011


I’ve been itching to play with my Demerara rum. This one draws some inspiration from another rum cocktail with Campari, the Jungle Bird. (See Tiare and Frederic editions.) It’s all about a setting for the rum, with bitters, fruit and cacao bringing out lights and complexity. A nice strong one for the middle of the week.

  • 2 oz Demerara rum (El Dorado 5-year)
  • 1/2 oz dark Jamaica rum (Coruba)
  • 1/2 oz dark crème de cacao
  • 1/2 oz Campari
  • 3/4 oz lime juice
  • Dash Angostura Bitters
Shake and strain into a chilled cocktail glass. Lime wheel.


  1. I put that up there last night with only half an ounce of Jamaica rum but I’m sure it’s an ounce. Sorry—brain’s on the way out. Gotta get a new one.

  2. I discovered how well Campari and creme de cacao pair up when I had a drink made for me at Eastern Standard. The Hercules looks interesting!

  3. Thanks—I was happy to have thought of using them together. They’re not very forward here as the rum is so dominant. (Still going over the Jamaica in my head—one or a half?) I definitely want to try that Carletti you point out.

  4. OK—put it back to a half ounce. I remember now—it’s a half. Really. I must sound completely insane but it turns out I only have an upper respiratory infection. As it is, all I can taste at the moment is cough medicine. But I swear I’ll stop fooling with the recipe.


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