Who says tropical rum drinks are only for sunny days on the beach? Doesn't anyone ever wonder what people in the Caribbean drink when its raining out.
That was the thought that drove me to create one of our most recent market cocktails: The Capricorn, a rum cocktail spiked with pineapple, cloves and Caribbean spice.
Part of the inspiration for the drink was partly that I feel that the modern-day stereotype for Tiki drinks has sadly become way oversimplified.
The classic Tiki drink when done right should be complex with texture and rich in flavor, but sadly with the typical drinking spot these days, this rarely tends to be the case.
If you go into the average bar these days and ask for a Mai Tai, you might get ten different versions of the drink, but the odds are, you won't be getting anything close to the way the drink was originally made.
Thank goodness, for places like Trailer Happiness in the UK and Forbidden Island in Alameda, for keeping the tradition alive.
Hopefully, the Capricorn might be making it onto our menu soon, but in the meantime, here is the recipe, so you can feel free to enjoy it at home.
The Capricorn
1.5oz Pampero Anniversario
.5oz Velvet Falernum
.5oz Batavia Arrack
.75oz Lime Juice
.75oz Pineapple Juice
.5oz Demerara Simple Syrup
Shake all ingredients and fine-strain into a chilled cocktail glass. Garnish with pineapple wedge and enjoy.
