The Eighteenth Century Cocktail
Posted 11 December 2004 - 01:58 PM
Anyway... a while back I was over at Fat Guy's place and we were poking around in his liquor cabinet trying to think of something to mix up. I noticed that he had some nice dark rum, Cointreau and plenty of limes, and thought they had the makings of a good cocktail. He had some white crème de cacao, and I thought it might be fun to put in a dash of that as well. Well, I was right. Turns out it's pretty good. After some experimentation, I've settled on the following:
1.5 oz : Myer's Original Dark rum (or other Jamaican dark rum)
1.0 oz : Cointreau
0.5 oz : fresh lime juice
0.25 oz : white crème de cacao
Shake well with cracked ice and strain into a chilled cocktail glass. I haven't thought of a good garnish yet.
Ordinarily I wouldn't have a drink with 1.25 ounces of modifiers to only 1.5 ounces of the base spirit, but Myer's has a very full and rich flavor that has no trouble making its presence felt. In taste, the drink has much in common with the Twentieth Century Cocktail: it starts off as a dark rum sour, and then has a somewhat unexpected cacao finish. Rum and cacao isn't nearly as unexpected as gin and cacao, of course, but it's the general idea. I decided to call it the Eighteenth Century Cocktail to pay homage to the Twentieth Century Cocktail, and because rum was the liquor of the 18th century.
Give it a try.
Posted 13 December 2004 - 08:19 PM
Ministry of Rum.com
The Complete Guide to Rum
When I dream up a better job, I'll take it.
Posted 15 December 2004 - 11:34 AM
Posted 15 December 2004 - 02:35 PM
Great, I bet. They're both rich dark heavy rums.
How do you think it would work with Gosling's?