Thursday, September 10, 2020

Piscadera Bay

Piscadera Bay is is a beautiful waterway on the island of Curacao. Indeed, I'm sad I didn't have curacao for this cocktail (except for the blue stuff) so I used triple sec. I'm not sure how the ingredients of this cocktail correspond with an island among the Dutch Antilles, but the main thing about the Piscadera Bay is that it is loaded with spices.

Take a spicy rum (Jamaican if you have it) but make sure it is aged and funky. I'll use my Guyana navy rum, Pussers. Add sweet cherry liqueur, clove-heavy Angostura bitters, and cinnamon and ginger of falernum. Then only cut that with a half ounce of lime juice. There's no protecting you from the richness of this cocktail that might overwhelm the senses--and it does in the sense that you can close your eyes and imagine yourself at a beachside tiki hut--but it's all part of the experience. 

Thankfully a few things help balance the entire drink. That Cherry Herring has a way of tasting exotic and not at all like cherry when used in such a small amount. The sweetnes balances the lime juice considerably. My homemade falernum is a touch on the sweet side as well because I made it with brown sugar. This also helps tame the bitterness and tartness and center the drink closer to baking spices. Think gingerbread cookies and citrus zest!

  • 1 1/2 oz. Jamaican rum (Pussers Navy Rum used)
  • 1/2 oz. curacao (triple sec used)
  • 1/2 oz. falernum (homemade batch used)
  • 1/2 oz. lime juice
  • 1 tsp. Cherry Brandy (Cherry Herring used)
  • dash Angostura bitters
  • orange slice
  • maraschino cherry
Combine all liquid  ingredients in a shaker with ice. Shake and pour into a chilled Old Fashioned glass. Garnish with fruit


No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at