Elixir Tropical
Recipe:
- 60ml white rum
- 20ml fresh lime juice
- 20ml orgeat
- 7.5ml maraschino liqueur
- 3 dashes aromatic bitters
- 4-5 fresh mint leaves
Muddle the mint slightly in your shaker tin, shake everything on ice until sufficiently chilled, fine strain into a prechilled cocktail glass. Dust with freshly grated nutmeg.
A lovely freshness on the nose of lime zest, freshly pureed almonds, slightly acidic, vanilla, mint, fresh sugar cane and a hint of pineapple from the rum. The sugar cane comes right back when you start sipping, mint and almond, lingering for a long time as a beautiful trio, followed by vanilla, pineapple, guava. Then the bitter notes come through discreetly with clove, cinnamon and ginger in the finish. Thanks to the orgeat, you can go for somewhat stronger rums here or split it with an overproof, as in my case, which is where the tropical fruit notes come from.
Not anything revolutionary, but one of many nice, more elaborate rum sours with a nice combination of flavors. Everything fits, I still find it nicely balanced despite 20ml orgeat, thanks to the mint and bitters.
Source: Maurizio la Spina for Bacardy Legacy 2017, Bartender's Italia, Naples, Italy
