Baja Safari NOW Archives

Baja Safari Sling

Adapted from a recipe by Daniel Eun, PDT, New York.

Featured at the 2008 Flor de Cana Papa Doble Bartenders’ Beard Competition, New York.

45 ml (1.5 oz) Flor de Cana 18-year-old rum                             

22.5 ml (.75 oz) lime juice

22.5 ml (.75 oz) Bianco vermouth

15 ml (.5 oz) Solerno blood orange liqueur

7.5 ml (.25 oz) simple syrup

club soda

1 lemon twist, as garnish

Shake everything except the club soda and strain into an ice-filled highball glass.  Top with club soda, stir briefly, and add the garnish.

CABO 500 Spike

Adapted from a recipe by Don Lee, PDT, New York.

Featured at the 2008 Flor de Cana Papa Doble Bartenders’ Beard Competition, New York.

60 ml (2 oz) Flor de Cana 18-year-old rum

7.5 ml (.25 oz) Rose’s lime syrup

2 dashes Angostura bitters

1 lemon twist, as garnish

Stir over ice and strain into an ice-filled old-fashioned glass.  Add the garnish.

Ocotillo Off-Road

Adapted from a recipe by Joaquin Simo, Death and Company, New York.

Featured at the 2008 Flor de Cana Papa Doble Bartenders’ Beard Competition, New York.

60 ml (2 oz) Flor de Cana 18-year-old rum

1 tsp suagr cane syrup

3 dashes Peychaud’s bitters

1 dash Bittermen’s Xocolatl Mole bitters

1 dash Deragon bitters (substitute Angostura if need be)

15 ml (.5 oz) absinthe, too rinse the glass

1 lemon twist, as garnish

Stir over ice and strain into a chilled rocks glass that has been rinsed with absinthe.  Release the oils from the lemon twist onto the drink, and discard.

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