Rollercoaster by the Sea

COCKTAIL

Jan 19

Jamaican Rums, Coco Lopez, Blanc Quinquina Aperitif, Lime, Strawberry Jam

Bartender Krystiana Rizo of Yellow Rose | New York
Yield: 1 cocktail

INGREDIENTS:

2 ounces Plantation Rum Original Dark
1½ ounce Coco Lopez
½ ounce Mattei Cap Corse Blanc aperitif
½ ounce lime juice
¼ ounce Smith and Cross Jamaican Rum
2 bar spoons strawberry jam
Edible flowers
Orange peel

METHOD:

In a shaker filled with ice, combine all ingredients. Shake and strain into a Collins glass. Top with ice. Garnish with edible flowers and orange peel.

Similar Recipes

Birding on Holiday

Bianco Vermouth, Rum, Grenadine, Super Lime, Fernet Branca, Lovage Tincture | Bartender Tom Mahne of The Lexington

Pear Butterscotch

Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company

Tiki Noir

Cascara-Infused Rum, Grapefruit, Amaro Sfumato, Black Sesame Syrup, Lime, Cassis, Candied Cascara | Bartender Gianna Johns of Baby Gee

Sacrifice to the Gods

Plantation Rum, Averna, Coffee Syrup, Ginger Syrup, Lime Juice, Tonic Water, Mint | Bartender Harry Jamison of a.kitchen+bar

Summer Samurai

Sochu, Charanda Rum, Golden Falernum, Kabocha Syrup, Lime, Pineapple, Makrut Lime Tincture | Bartender Nadia Hernandez of Watertrade at The South Congress Hotel

Deep Fake Negroni

Mezcal, Kina L'Aéro d'Or, Dry and Blanc Vermouths, St. Germain, Strawberry, Corto Olive Oil | Bartender Cameron Winkelman of Manhatta

Gemini

Vodka, Lemon, Rhubarb Syrup, Centum Herbis, Strawberry Shrub | Bartender Laura Ganci of The Courtland Club

Jungle Bird Punch

Dark Rum, Jamaican Rum, Pineapple Liqueur, Pineapple Juice, Coconut Cream, Campari, Lime Juice, Demerara Syrup | Bartender Jason Calvanese of Sousòl