Winter in Tortola
This is an archival post taken from my old xanga blog. Comments have been disabled.
It's time again for TDN. In the spirit of this weeks Tiki theme, this drink has over 9000 ingredients.
| ¼ | oz Pimento Dram (slightly less if using St. Elizabeth's) | |
| ¼ | oz Falurnum | |
| 1 | oz Lemonhart 151° rum | |
| ½ | oz blackstrap rum (sub dark jamaican if unavailable) | |
| 1 | oz grapefruit juice | |
| 1 | oz passionfruit syrup (unsweetened)* | |
| 2 | dashes vanilla extract | |
| 2 | dashes grapefruit bitters | |
| 3 | dashes peach bitters |
Shake and strain into a collins glass, half-full with crushed ice. Fill with ginger beer and stir a bit. Top with a generous dollop of Cardamom Cream (see below) sprinkle with freshly ground nutmeg and garnish with a sprig of fresh mint.
*For my passionfruit syrup, I bought a bottle of Looza Passionfruit Juice and allowed the fruit pulp to settle to the bottom. Without mixing, I poured off the clear juice and reduced it A LOT, and then added it back in with the pulp to get a 50% reduction over all. This way, the fruit pulp is still fresh and doesn't taste cooked. At this point I added 2 oz of 190° everclear to extend the shelf-life a bit. Looza is slightly sweetened, but I added no additional sugar.
Cardamom Cream:
| 1 | cup heavy whipping cream | |
| 1½ | tsp ground cardamom | |
| ¼ | cup demerara sugar |
If freshly grinding your cardamom (preferable) remove the seeds from the pod and grind extremely finely. It should be powdered, basically. Mix all ingredients in a chilled mixing bowl and beat until stiff peaks form. Refrigerate.
