1.5 oz orange juice
.25 oz triple sec (Cointreau. For the love of all that is holy, please don't use generic triple sec.)
.75 oz brandy (Remy Martin VSOP)
.75 oz white rum (Flor de Cana)
1 oz dark rum (Kraken)
I could have sworn I had lime juice when I decided to make this drink. Ah well. I'm probably less hesitant than I should be to throw in lemon juice instead of lime juice. They're not really the same thing. But the drink turned out okay after all, with a surprising amount of complexity. Sure, it would be better with lime juice. And maybe I put in too much Cointreau. But it's quite smooth, with the sweetness of the liquors balancing well with the tartness of the juices. I added some peach bitters, which worked well, though they definitely tip things towards the sweet end of the spectrum.
Note: This drink, and most of the drinks that come from recipes on this blog, is from American Bar, by Charles Schumann.
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