I'm going with a cocktail today that's a newer one, and the recipe comes from the creator of one of the ingredients. You may recall my adventures making falernum, that clove/lime/ginger/allspice cordial that plays such a significant role in Tiki drinks. Well, I exhausted my supply, and rather than spending a large amount of time making a new batch, I figured I might as well try someone else's. You may also remember Trader Tiki, now, thanks to some jerks who have a foot in the Tiki world and also call themselves "Trader," have forced him to rejigger his nomenclature. He is now operating under his own name, B. G. Reynolds, and his new site is Okole Maluna, selling almost all of the old goodies. He's ramping things back up to where they were, and I have no doubt all will soon be ship-shape and Bristol fashion. (I'll leave it to you to figure out who the villain is, though I have my own theories on who chose to Victimize our poor Mr. Reynolds)
Anyway, his falernum, while not soaked with overproof rum as mine was, is still damned tasty, and on the back of the label, he offers this recipe. I've modified it a bit, as I don't have any aged rum handy, but I don't think it suffers for my substitutions.
Mi Deh Yah Cocktail (modified)Quite the agreeable little tipple. If I were using my alcohol-based falernum, I'd likely scale it back a bit, but for this version, I quite like it! It's got just a hint of spice, tartness from the lime juice, and some great aromatics from that allspice berry floating on the surface. The perfect little drink for relaxing in a hammock on the beach somewhere.
1 ½ oz aged rum (I used Rum Matusalem Platino)
½ oz falernum (I upped it just a hair to ⅝ oz)
½ oz lemon juice (I used key lime juice, and scaled it back to ⅜ oz)
dash of aromatic bitters (Angostura for me)
Shake all with ice, strain into a small cocktail glass, and garnish with a whole allspice berry.