A tiki drink without any rum! Instead, Batavia Arrack and Ancho Reyes.
Tasting Notes
Rory: I can see why people compare Batavian Arrack to olives. Obviously this tastes nothing like olives but it has a similar salty briny note to it. It goes really well with the ancho reyes. Despite the smith & cross float and the other tiki elements, it doesn’t taste very much like any other tiki drink we’ve made. Would make again (probably). It makes me want to garnish a drink with a dried chile.
Reaching the bottom of the glass, the character of the drink changes as I get to the Smith and Cross float, but because it gets slowly mixed with the rest of the drink (and with the Angostura), the Smith & Cross tastes a lot different than usual!
Ryan: The Batavian Arrack doesn’t hit me over the head quite as much as it did in the Old Rogue; here the half ounce of it works reall well to complement the Ancho Reyes. We used Velvet Falernum, so it’s a little sweeter than called for, but not overly sweet.
Recipe
- 1 1⁄2 oz Ancho Reyes Chile Licor
- 1⁄2 oz Batavia Arrack
- 1⁄2 oz rich cinnamon syrup
- 1⁄2 oz Falernum (Use alcohol-based, house made, rather than Velvet Falernum)
- 3⁄4 oz grapefruit
- 3⁄4 oz lime juice
- 2 dashes Angostura bitters
- 1⁄4 oz Smith and Cross (for the float)
Shake with crushed ice and open pour into a tiki mug or large glass.
Float the Smith & Cross, then garnish with a dash of Angostura Bitters and whatever Tiki-like garnish you like.
Source: Brady Spouse (via Cocktail Wonk)