Jet Pilot

Components

  • Lime Cordial

  • Falernum

Ingredients

  • 1 oz. jamaican or black-blended rum

  • 3/4 oz. gold puerto rican or bleded aged rum

  • 3/4 oz. 151 demerara or blended overproof rum

  • 1/2 oz. lime juice or lime cordial

  • 1/2 oz. grapefruit juice

  • 1/2 oz. cinnamon syrup

  • 1/2 oz. falernum

  • a few drops of absinthe or pernod

  • 1 dash bitters

Directions

  • pour ingredients in shaker

  • add crushed or nugget ice

  • shake vigorously

  • garnish with spent lime shell and lemon extract soaked crouton

  • set flame to croutons and sprinkle nutmeg or cinnamon for theatrical effect

↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓

Lime Cordial

Ingredients

  • 190g or 6 oz. by volume of sugar

  • 8 oz. hot water

  • 1 1/2 oz. fresh lime juice

  • 1 1/2 oz. freshly grated lime peel

  • 1 oz. citric acid

Steps

  • zest approximately 2 limes

  • juice approximately 2 limes

  • boil water, then let cool (don’t add boiling water)

  • combine all ingredients in blender and blend on high for 30 seconds

  • strain into squeeze bottle and chill

Falernum

Ingredients

  • 6 oz. white overproof jamaican rum (Wray & Nephew)

  • 2-4 oz. lime zest

  • 40-50 whole cloves

  • 42.5 g ginger

  • 30 g blanched almonds

  • 1/4 tsp almond extract

  • 14 oz. demerara sugar

  • 7 oz. water

  • 0-2 oz. lime juice

Steps

  • skin and chop ginger

  • zest limes

  • chop and lightly toast almonds in a pan, toss regularly

  • add ginger, lime zest, almonds and cloves to a carafe or other sealed glass container

  • add rum to carafe and steep for 24 hours

  • create rich simple syrup using 2:1 demerara syrup to water

  • slowly incorporate sugar to water over low heat and stir regularly to incorporate

  • drain spice mixture through fine strainer or cheese cloth

  • combine spice mix, demerara syrup and almond extract and let cool