1 oz Madeira (Finest Medium Rich)
1 oz Haitian Rum, Barbancourt 8
3⁄4 oz Madeira (Rainwater)
1⁄4 oz Simple syrup (piloncillo syrup, see note)
1 bsp Bitters, Bittermens New Orleans Coffee (about 2 droppers)
1 twst Orange peel (as garnish)
1 sli Chili pepper (fresh, like a Cayenne - as garnish)
Instructions

Stir, strain, garnish. For the garnish, cut a swath of orange peel, slit it down the middle and fit a thin strip of chile into the slit. It should just give a bare heat to the drink.

Notes

I'm using Henriques and Henriques for the Madeira. For the piloncillo syrup, melt a cone of piloncillo sugar in sufficient water and simmer until dissolved. Cool slightly and strain into a squeeze bottle. Preserve with a bit of vodka.

Cocktail summary
Created by
Zachary Pearson
Year
2013
Is the
author's original creation
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Falling Leaves — Riesling, Pear eau de vie, Orange Curaçao, Peychaud's Bitters, Honey syrup, Star anise
  • Court of the Crimson King — Ruby Port, Kirschwasser, Apricot liqueur, Campari, Cinnamon, Orange peel
  • Sancti Spiritus — Rum, Cardamaro, Aromatized wine, Pear liqueur, Lemon peel
  • Backpedal — Pineau des Charentes, Byrrh, Curaçao, Blood Orange Bitters, Absinthe, Orange peel
  • Pinky Ring — Pineau des Charentes, Dry vermouth, Herbal liqueur, Orange bitters
  • Rhuby Franc — Rhubarb liqueur, Aromatized wine, Lemon peel
  • ...In a Pear Tree — Dry vermouth, Amaro Meletti, Pear liqueur, Allspice Dram
  • Skeeter — Oloroso sherry, Pedro Ximénez Sherry, Peychaud's Bitters, Orange bitters, Orange peel
  • My Hope — Port, Cognac, Bitters, Paprika
  • American Beauty — Cognac, Dry vermouth, Ruby Port, Green Crème de Menthe, Orange juice, Grenadine
Comments