1oz white rum (Bacardi)
1oz dark rum (Myers)
1/2oz lemon juice
1/2oz grapefruit juice
1/4oz pineapple juice
1/4oz ghost pepper syrup
Dash orange bitters
Add all to ice, shake, strain into old fashioned glass.
"Invisible garnish" with a spritz of bitter orange blossom water.
This is my first “published” cocktail as a bartender (it is now a house cocktail at Hops n Scotch) and I am damn proud of it. Orange blossom aroma, juicy, bright citrus is easy to drink, with a lingering bit of ghost pepper spice. Double rum-based (unintentionally similar to a Zombie). A refreshing balance of booze, sour, sweet, and just a little heat in the after-taste.
This is the result of a lot of tinkering, and contains three key ingredients I wanted to use: the ghost pepper simple syrup my chef had whipped up (I am a wimp for spicy things, just a tiny bit), dark rum, and my beloved childhood-Florida-vacation-memory-inducing orange blossom.
With the name, I wanted to pay homage to the classic Zombie I unknowingly channeled; as well as, obviously, the ghost pepper in there. I like to use simple, elemental puzzle pieces in my cocktails, along with a single extra “secret ingredient.” (Though, this drink kinda has two: orange blossom, and ghost pepper.)
This cocktail is much quicker to prepare if you pre-mix the juices, 2:2:1 lemon:grapefruit:pineapple, then pour 1 1/4oz of the mixture into there.
To further speed things up, I’d like to try pre-mixing the ghost simple in there (it’d be a half-part), but I haven’t tried this yet, not sure of it’ll work.
Wind chimes are such a good idea.
My (untested) idea for a ‘Hurricane Sandy’ cocktail. A mashup of the “Hurricane” and “Blood & Sand” cocktails.
• 1 oz dark rum
• 3/4 oz scotch
• 3/4 oz cherry heering
• 1 oz passion fruit juice
• 1 oz orange juice
• 1/2 oz lime juice
• 1 tbsp simple syrup
• Shake, fill with sprite or soda