Shingle Stain
Recipe:
- 30ml aged Jamaican rum
- 22.5ml unaged or lightly aged Martinique rhum
- 15ml lime juice
- 15ml selfmade grenadine
- 7.5ml pimento dram
- 2 dashes Angostura bitters
Combine all ingredients in a cocktail shaker. Add ice and hard shake until chilled, only about 10 seconds. Strain into a Zombie glass and top with cracked or crushed ice until full. Garnish with a mint sprig.
I was actually surprised at how much I liked it. In keeping with the name of the book I got it from (Easy Tiki), it's actually quite a simple tiki recipe. However, perfectly balanced and quite complex in its flavors. As described in the book's accompanying text, later versions of the drink by (in the original) Trader Vic have relegated it to a rather mediocre juice monster, but here David Kinsey has probably taken his version from the original.
A great blend of drier rum agricole, with a slight funk from Jamaica rum, matching the interplay between spicy, dry pimento dram and fruity, homemade grenadine. Or in my case, as always, my standard substitute for this ingredient, hibiscus tea syrup. Notes of sugar cane, a hint of funk, grasses, spiciness, red berries, fresh acidity, just great.
Source: David Kinsey, Kindred, San Diego (taken from "Easy Tiki" by Chloe Frechette, p. 83)
