Brooklynite
Recipe:
- 60ml Jamaican rum (preferably Appleton, Plantation or Smith & Cross)
- 30ml fresh lime juice
- 22.5ml honey syrup (2:1)
- 1-2 dashes Angostura bitters
Shake everything on ice until sufficiently chilled, strain into your prechilled coupe of choice. Garnish with a lime wheel.
A fine ester note, overripe banana, guava and apricot, some honey and delicate lime. Tasting you get a very nice ester-honey-wood combination, the ester is present, but in a fancy suit instead of the typical crazy colorful outfit of pure overproof white Jamaican rums (Hampden Rumfire for example), nice woods, citrus peel, toffee, peach, clove and nutmeg. Finishes with a touch of tire rubber, funky, not yet fully ripe guava and pineapple, gentle nutmeg and cinnamon notes behind.
The Brooklynite originates from Lucius Beebe's "Stork Club Bar Book" (1946), I in turn got it from "Cuban Cocktails" by Ravi DeRossi, Jane Danger and Alla Lapushchik.
I skipped the too crazy Jamaican bottlings intentionally and went with 40ml 2003 Plantation Jamaica and 20ml S&C, the drink with using honey tastes best with a noticeably aged Jamaican and not just crazy funk in my opinion. Nevertheless, you can experiment nicely through the selection of rum and at the same time various honeys and since otherwise you only got the lime juice.
Source: “Cuban Cocktails” by Ravi DeRossi, Jane Danger & Alla Lapushchik
