Friday, May 20, 2011

(Cocktail recipe) The Chinese

1 1/2 oz Jamaica rum
1 tsp triple sec
1 tsp maraschino liqueur
1 tbsp grenadine syrup
1 dash bitters

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

Lately I've been giving Chris various reprints of old bar books (and by reprints, I mean someone dismantled the old books and scanned, then printed them) for birthdays and Christmas.  Occasionally I'll dig through them to find something interesting.  My most recent discovery was the Chinese, so named for its color - it looks like traditional red Chinese lacquer.  It's not overly sweet, but is very balanced, and it's all drink carefully!

(Chris's Note) The Jamaica Rum that this recipe calls for is a style of rum, not necessarily rum from Jamaica.  Unfortunately, like many old liquors and liqueurs that are no longer produced we're not really sure what it tasted like.  The best approximation we can deduce is a dark Navy rum (Cruzan Black Strap, Goslings Black Seal, Kracken) mixed with a gold rum.  In order to achieve this easily I would increase the Rum to 1/1 oz pour.  You may need to adjust the triple sec, bitters, and Maraschino accordingly by teaspoon to balance the rum you chose to use.  The finished product should taste completely smooth and balanced when it hits the tongue like a fine Chinese Lacquer finish.

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