Rum
Expedition
Martin Cate's Smuggler's Cove original, bourbon, black blended rum, and New Orleans coffee liqueur over three house syrups, framed around Donn Beach's NOLA-to-Caribbean-to-Southern-California biographical arc.
Ingredients
- fresh lime juice (1 oz)
- SC cinnamon syrup (0.5 oz)
- SC honey syrup (0.5 oz)
- SC vanilla syrup (0.25 oz)
- seltzer (2 oz)
- Bittermens New Orleans Coffee Liqueur (0.25 oz)
- black blended rum (2 oz)
- bourbon (1 oz)
- crushed ice (12 oz)
- ice cubes (4)
- edible orchid (1)
Instructions
- In a drink mixer tin combine fresh lime juice, SC cinnamon syrup, SC honey syrup, SC vanilla syrup, seltzer, Bittermens New Orleans Coffee Liqueur, black blended rum, and bourbon.
- Add crushed ice and 4-6 small "agitator" ice cubes.
- Flash blend and open pour with gated finish into a Kuhiko tiki mug (or other 16-oz mug or glass).
- Garnish with an edible orchid.
Sources
- Cate & Cate, Smuggler's Cove (2016), p. 140, Martin Cate's Expedition recipe, framed around Donn Beach's New Orleans → Caribbean → Southern California biographical arc, with Bittermens New Orleans Coffee Liqueur bringing the geography full circle via Mariano Licudine's Black Magic at the Mai-Kai. ↩