TASTE OF PARADISE
0
A tropical sour built on rum infused with jackfruit and ginger, with lime, spiced falernum, almond-sweet orgeat and a pink grapefruit note. Plum bitters add a dark fruity depth, and the citrus oils finish it.
Similar names: Port of Spain (Taste Bar, St. Louis)
Method
Shaken
Glass
highball
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
3 dash
0.5 cl
4.5 cl
3 cl
1 cl
🌱 Vegan🌾 Gluten-free
Upgrade your home bar
AdInstructions
- Jackfruit and ginger rum
- Combine 750 ml white rum, 250 g jackfruit and 10 g ginger in a container.
- Cook sous vide at 68 °C (155 °F) for 45 minutes.
- Chill for 2 hours, then strain through cheesecloth.
- Cocktail
- Shake the infused rum with the plum bitters, lime juice, falernum syrup, orgeat syrup and grapefruit syrup and ice.
- Strain through a fine strainer into a chilled highball glass with one large ice cube.
- Squeeze an orange peel and a lemon peel over the drink to release their oils and drop them in. Finish with an edible flower.