Crème d'Irie
According to Diane Corcoran, beverage director at Three Dots and a Dash, a tiki-centric bar in Chicago, "This holiday cocktail is based on a classic milk punch recipe—it's rich and creamy with warming spices. It gets a tiki twist here with the addition of coconut puree and two different types of rum." This drink can be made using a blender, or simply shaken with crushed ice, as it is shown here.
Ingredients:
- 1 oz. (30 ml) Appleton Estate Special Reserve rum
- 1 oz. (30 ml) Duquesne Rhum Agricole Elevé Sous Bois
- 2 oz. (60 ml) half-and-half
- 3/4 oz. (20 ml) coconut puree, such as Ponthier or Boiron
- 3/4 oz. (20 ml) simple syrup
- 1/4 oz. (7 ml) Lustau East India sherry
- Freshly grated cinnamon, to taste, plus more for garnish
- Freshly grated nutmeg, to taste, plus more for garnish
- Cinnamon stick, for garnish
Directions:
If using a blender, add both rums, the half-and-half, coconut puree, simple syrup, sherry and cinnamon and nutmeg to taste to the blender. Add 1 cup crushed ice and blend for 5 seconds on high speed.
If using a cocktail shaker, combine the same ingredients in a cocktail shaker and shake vigorously until frothy, about 15 seconds.
Pour into a highball glass and top with more crushed ice. Garnish with more grated nutmeg and cinnamon and a cinnamon stick and serve immediately. Makes 1 drink.
Diane Corcoran, beverage director, Three Dots and a Dash, Chicago, IL