Monday, August 31, 2020

Bitch's Itch


There's a lot going on in this tropical drink. There's dark rum and cacao. Then there's fresh spices grated under your nose. Other spices show up in the liquors themselves, such as the anise and allspice in Falernum. Then there's just a hint of cinnamon from Murlarkey cinnamon whiskey. 

This tiki cocktail probably got the most favorable response of all the ones I made last weekend. It is also stupefying. The float of 151-proof rum seems a little unnecessary, but maybe it is to reassure veteran tiki drinkers that there is some alcoholic kick in there under all the spice and fruit flavor. 

  • 2 oz. 86-proof demerara rum (Pusser's navy rum used)
  • 1/2 oz. white creme de cacao
  • 1/2 oz. triple sec
  • 1 oz. lime juice
  • 1/2 oz. falernum
  • 1/4 oz. MurLarkey cinnamon whiskey (optional)
  • 1/2 tsp. 151-proof rum
  • cinnamon stick
  • whole nutmeg 
  • orange slice

Combine liquid ingredients in a shaker or blender with ice. Shake or blend and pour into a chilled Collins glass. Float 151 on top and grate cinnamon and nutmeg over the drink. Garnish with the orange slice.

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