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Kill the Devil Cocktail | Passionate about wine

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Erin Williams for Pegu Club; adapted from Modern classic cocktailsby Robert Simonson (Ten Speed ​​Press)

Named after a slang term for rum, this drink from the now-shuttered Pegu Club centers funky farming and crowns it with a rum-filled “water lily” filling that’s too tough and fiery. Sure, it looks cool, but the caramelized essential oils also add to the aroma and flavor of the cocktail.

This article originally appeared in the October 2022 issue of Passionate about wine magazine. Click here to subscribe today!

Ingredients

2 ounces of rhum agricole (Williams recommends La Favorite)

½ ounce of green Chartreuse

¼ ounce rich Demerara syrup (Demerara sugar 3:1 to hot water)

3 dashes of Angostura bitters

1 lime

5 drops of overproof rum

directions

Slice a disk of lime zest the size of a poker chip. Re – move the marrow. Flip the lime disc over so the rind side is down, then shape the inside of the disc into a shallow cup. Put aside.

Combine rum, Chartreuse, syrup and bitters in a mixing glass with ice. Strain into a chilled coupe glass. Place the lime disk, marrow side down, on a teaspoon and gently lower it onto the surface of the cocktail. Using a pipette, place 5 drops of overproof rum in the lime disc. Light the overproof rum with a match. Let the flame go out before you take your first sip (especially if you have a mustache).

Posted on September 9, 2022