It was one of those nights (Tuesday, dark by 5) when the thought of doing this work nonsense for another 45 years weighs heavy. I headed to Broadway Market. Admittedly, I was clucking for a holiday and overpowered by the Mario Biondi songs, but this rum cocktail at The Hill Station was the best I’ve had outside Bajan waters.
It’s the Velvet Falernum that does it, I think, making the first sip like your first bite of Black Cake.
If yetis perspire this, I look forward to meeting one.
45mL Bacardi Oakheart rum
5mL Wray & Nephew overproof rum
15mL Taylor’s Velvet Falernum
25mL fresh lime juice
52mL homemade spiced syrup (see below)
- Make the spice syrup. Add water to a saucepan (you’ll be using a water: sugar ratio of 4:1) and then some whole spices (I’d go for cardamom pods and cloves). Bring to the boil and reduce the heat to simmer for 15 minutes. Add the sugar and cook for another 5 minutes. Then take it off the heat to cool down. Remove the spices and pour into a jar to keep.
- Shake all the ingredients listed above together and strain into a lowball glass or cocktail glass.