This post was originally posted on Shaker and Spoon.

This is my second experiment with the “magic bean.” This time, I infused one in 4 ounces of Smith & Cross Rum for 24 hours. My rum is now with this exotic aroma! Somehow it doesn’t overpower the S&C, but rather the rum is now coated with the extra dimension of the flavor.

It is one of the most unique sour drinks, I am pretty happy with the result. 🤗

Recipe


4 oz Smith & Cross rum
1 tonka bean
24 hours
*some people reuse the bean again after drying it

Ingredients

1 1/2 oz infused Smith & Cross Rum
1/2 oz Foursquare Exceptional Cask 2004 Rum
3/4 oz Shaker & Spoon toasted coconut syrup
3/4 oz lemon juice
1 dash Bittermens Xocolatl Mole Bitters
egg white

Garnish

sweet and salty toasted coconut chips and grated tonka bean

Glassware

double rocks glass

Directions

1. Add all of the ingredients to a cocktail shaker.
2. Dry shake (without ice) vigorously for 10–15 seconds.
3. Fill the shaker with ice cubes and wet shake vigorously for 10–15 more seconds.
4. Double strain the shaker’s contents into a chilled double rocks glass.
5. Garnish!

 

 

Comments are closed.