Southern Smith & Cross
Recipe:
- 60ml Smith & Cross rum
- 10ml Grand Marnier
- 20ml demerara syrup
- 20ml fresh lime juice
Shake everything on ice until sufficiently chilled, strain into a prechilled coupe or Nick & Nora glass, no garnish.
A very nice and exciting little daiquiri variation from "Cuban Cocktails". Also a great signature serve for Smith & Cross Rum, which can really play the star role wonderfully here.
An interesting original text incl. explanation from the book about it:
“People have been gazing at the constellation Crux, commonly calles the Southern Cross, for many centuries. In the time of the Roman Empire, astronomer and mathematician Claudius Ptolemy classified it as part of the constellation Centaurus, but Joao Faras, astronomer to King Manuel I of Portugal, receives credit for first describing it accurately in 1500. This cocktail blends two older recipes named after the constellation, one from Williams Schmidt's "The Flowing Bowl" (1891) and the other from Elsa of Trolle's "Cocktails" (1927)." (I’ll quote them below)
On the nose overripe banana, mango and guava, some fresh honey and fresh tangerine, sugar cane juice and soft ester notes. In the mouth then the esters from the S&C integrated well, guava, overripe pineapple and banana, kiwi and lime, almost an impression of yuzu, fresh orange peel, honey, grapes, sweet grasses. Finishes subtle with orange peel, some toffee and fresh honey, lime, guava, lingers for a long time..
Original recipes with this name:
Flowing Bowl version:
- the juice of a lime
- a dash mineral water
- a spoonful of sugar
- 2/3 of St. Croix Rum (Croix = Cross, verstehste?)
- 1/3 brandy
- 1 dash of curacao
Cocktails version:
- the juice of 1 lemon
- dash soda water
- a tablespoon of sugar
- 2/3 St. Croix Rum (Cruzan)
- 1/3 of Cognac
- 1 dash of orange curacao
Source: “Cuban Cocktails” - Ravi DeRossi, Jane Danger, Alla Lapushchik, p. 154
