Isle Of Martinique
Recipe:
- 60ml rhum agricole ambre 100 proof
- 15ml honey syrup
- 7.5ml orgeat
- 22.5ml fresh lime juice
Shake everything on ice until sufficiently chilled. Fine strain into a prechilled cocktail glass, garnish with a dehydrated citrus wheel or eadible orchid.
A simple drink today, but one that I have fallen a little in love with. Choose a great rum and a 4 ingredient sour doesn't get more perfect than this, no matter what kind.
What's interesting is that I simply took it from Shannon Mustipher's great "TIKI" book. It's in the classics section, but the source/origin is not mentioned. A little research later, there's not that much to find. It seems to have originally come from Don the Beachcomber, but was somewhat forgotten and then re-researched by Jeff Berry. But in their recipe it is Falernum instead of Orgeat (sometimes it is also found with bitters). No worlds in between, but the change is interesting, especially without any comment by Mustipher for her book (or it would be interesting to know where she got her version from). Hers is by the way called "Isle of Martinique", but I always find the other one as "Island of Martinique" or just "Martinique", maybe the only subtly different name is a clue to the mini-twist? I don't know. And it doesn't really matter. It's super tasty anyway. Oh, and I would also recommend shaking it like a normal daiquiri with good ice cubes, as Mustipher does; in the old-school recipes online it is flash-blended with crushed ice (and then finely strained).
Finest notes of grasses, earthy tones, manuka honey, roasted almonds, banana chips and much more...
Source: ca. 1948 by Don The Beachcomber (with falernum instead of orgeat?), this version taken from TIKI by Shannon Mustipher
