The Expedition
Martin Cate’s cover-star tiki drink sets black rum and bourbon against lime, chicory coffee, three measured syrups, and soda for dark, layered refreshment.
- Glassware
- Tiki mug
- Strength
- 17% ABVBefore dilution
- Garnish
-
- Orchid Use one food-safe edible orchid.
- Mint sprig Use one fresh, aromatic sprig.
Ingredients
- Fresh lime juice 30 ml
- Cinnamon syrup 15 ml
- Honey syrup 15 ml Mix equal parts honey and warm water; refrigerate and use within two weeks.
- Vanilla syrup 7.5 ml
- Soda water 60 ml Use cold, freshly opened soda water.
- Coffee liqueur 7.5 ml Choose a dry, bitter New Orleans-style coffee liqueur with a clear roasted-chicory character.
- Black blended rum 60 ml
- Bourbon 30 ml
Preparation
- Add all the ingredients to a spindle blender with 360 ml crushed ice and four to six small cubes.
- Flash-blend at high speed for five seconds, then open-pour with a gated finish into a chilled tiki mug.
- Add more crushed ice to fill and insert a swizzle stick.
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