Friday, September 4, 2015

Mother of Pearl + Zacapa Rum = Happiness

A few weeks back I spent a breezy Sunday afternoon at Mother of Pearl in the East Village enjoying amazing Zacapa cocktails and the company of friends.  The sun was coming through the curtains, the drinks were perfectly cold and tropical, and everything was just about as perfect as a New York afternoon could be. 

But, you see, this was a private party and to my dismay, these drinks are not available on the Mother of Pearl menu.  Which meant, I might never taste their sweet ambrosia ever again....

But then, the recipes arrived in my in-box!  Hallelujah! 

I'm not usually a one to do a recipe dump here at Gastronomista, but let's be honest, I'm doing this for my own selfish reasons (information hoarding).  And, I guess (eye roll) you, dear readers, should know make these cocktails at home so you can understand the full talents of Head Bartender Jane Danger

So here you have it, 3 Perfect Rummy Drinks from Mother of Pearl:

Sugar Cane Honey Magik - Photo by Shannon Sturgis

Sugar Cane Honey Magik
Created by Jane Danger

1 3/4 ml Zacapa Rum 23 Bottle
2 1/2 ounces Toasted Coconut Almond Cream*
3/4 ounce Pineapple Juice
Almonds and Orchid for Garnish

Add Toasted Coconut Almond Cream and pineapple juice to a cocktail shaker. Whip until incorporated.  Pour into a large footed glass, and Top with crushed ice.  Pour 50 ml mini Zacapa Rum 23 bottle in, use as garnish.  Top with more crushed ice; add a colorful straw, orchid and 3 almonds to garnish.

Toasted Coconut Almond Cream

1 pound Almond Flakes
1 quart Water
1 tsp Almond Extract
1 cup Sugar
8 ounces Sweetened Condensed Milk

Add all ingredients to a large saucepan. Bring to a simmer.  Take off heat, and Let rest 15 minutes.  Blend until smooth.

White Oak Sling - Photo by Shannon Sturgis

White Oak Sling
Created by Jane Danger

1 1/4 ounce Zacapa Rum 23
1/4 ounce Herbal Liqueur
1 1/4 ounce Cherry Cola Syrup
1/2 ounce Pineapple Juice
1/2 ounce Lemon Juice
Cherry Orange Flag and Cinnamon Stick for Garnish

Combine Zacapa 23, herbal liqueur, cherry cola syrup, pineapple and lemon juices into a cocktail shaker. Whip shake.  Strain contents into a Collins glass over crushed ice.  Garnish with cherry orange flag and a cinnamon stick.

Contessa Royal - Photo by Shannon Sturgis

Contessa Royal
Created by Jane Danger

1 1/2 ounce Zacapa Rum 23
1 ounce Cold Press Green Apple Juice
3/4 ounce Lime Juice
1/2 ounce Jalapeño Honey
2 dashes Rosemary Tincture
Sparking Wine for Top
Green Apple Slice and Rosemary Sprig for Garnish

Combine Zacapa Rum 23, cold press green apple juice, lime juice, jalapeño honey and rosemary tincture into a cocktail shaker with ice.  Shake well.  Strain into a double rocks glass over a large piece of ice.  Top with sparkling wine, and garnish with one green apple slice and rosemary sprig.

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