The Jamaica Farewell Cocktail

[slkinsey]

Gary Regan's recent column in the SF Chron tells us about the Jamaica Farewell, created by Daniel Reichert.

The Jamaica Farewell is made with rum, lime juice, bitters and Apry, an apricot brandy liqueur made by French liqueur producer Marie Brizard that's flavored with apricots from France and South Africa. Many fruit brandies are made from a neutral base, but this bottling is made with Cognac. It's very rich and flavorful.

Reichert likes to use Appleton Estate VX rum from Jamaica as the base for the Jamaica Farewell, and this, too, is a very special spirit. Bacardi 8, a rich Puerto Rican rum, could be substituted here, though, as could the 8-year- old Rhum Barbancourt Reserve Speciale from Haiti, or Mount Gay, a rum made in Barbados.

Not sure how new or different this is. It sounds to me more or less like a Hop Toad with Angostura bitters (which is how I like them anyway). But, really... anything with Apry is probably going to be pretty good. Appleton Estate VX is also a great product for the money. Here's the recipe:

2.0 oz : amber rum

.75 oz : Marie Brizard Apry

.75 oz : fresh lime juice

2 dashes Angostura bitters

Shake with cracked ice and strain into a chilled cocktail glass. Garnish with lime wedge.