cocktail is a masterpiece by modern alchemist Scott Mayer. He was beverage
director at Sra. Martínez, a restaurant that sadly closed in Miami last summer.
It’s supposed to be a fall drink: Indian Summer refers to the heat wave in the
middle of fall. It doesn’t matter, since in South Florida winter feels like
recipe calls for a toasted coconut infusion with Santa Teresa Claro. You all
know how much I love Claro. But when my friends Gaby and Nelly came for lunch
last week, I didn’t have enough Claro to mix three cocktails in a row, so I
substituted it with Santa Teresa Linaje. I have no regrets.
idea of creating a coconut infusion is to avoid the ugly coconut flavored rums you
can buy at the stores. By toasting the coconut flakes and infuse them with
añejo, you bring a new flavor dimension to the coconut, the rum and the
cocktail itself. The addition of ginger liquor it’s just perfect. When you add
the little wheels of jalapeño and Fresno chiles, this is simply heaven. Thank you Scott Meyer. You’re a genius.
1 ½ oz toasted coconut infused Ron de
Venezuela Santa Teresa Claro (I used Ron
de Venezuela Santa Teresa Linaje)
½ oz ginger liquor Domain de Canton
½ oz honey syrup (1 part honey, 1 part
3 thin slices of jalapeño chile
3 thin slices of Fresno chile
To make the coconut
rum infusion, put the coconut flakes on a baking sheet and toast them in a
preheated 350°F oven, for 5-10 minutes, until golden.
Wait until the flakes are cold. Put the flakes in a jar and cover them with the
rum. Let stand for 3 hours.
To mix the cocktail, combine all ingredients,
but the chiles, in a shaker with crushed iced. Shake and strain in a rock glass
with crushed ice. Garnish with the chile wheels and stir.
To print the recipe click here.
Etiquetas: #RumChallenge, cocktails, mixology, Ron de Venezuela, rum