I discovered a new series on Hulu called Eater’s Guide to the World. Well, new to me since it’s actually been out since November of last year. I loved the first episode, Dining Alone in the Pacific Northwest, because I’m a solitary creature and love to explore food scenes alone. Dining with a partner is amazing, but I enjoy getting to take in details that would otherwise be lost because of conversation. The way a restaurant looks, the way the wait staff weave through a crowd of tables, the kitchen staff working like a symphony in perfect harmony, and how the most subtle taste in your food can dance off your tongue if you pay attention. I thought that episode was interest, but then I watched Jungle to Table in Costa Rica, and they showed a bar that I would love to visit! BONUS! The head bartender was a woman! She made cocktails based solely off local and in season ingredients that looked absolutely to die for! Travel sometimes isn’t always accessible to everyone, but thats why I like to try to recreate that feeling of vacation in a far away place with food or a drink. This cocktail is for anyone who wishes to escape to a Caribbean island, eating jerk barbecue by the ocean, and drinking an island cocktail while staring at the sunset. I didn’t have access to scotch bonnet pepper, so I used a habanero pepper instead, and incorporated allspice, ginger, nutmeg, pineapple, and coconut cream to bind everything together. Enjoy!
2 Thin Rounds Sliced Fresh Ginger
1 Thin Slice Habanero
1 Pinch Ground Allspice
0.25oz Simple Syrup
1oz Pineapple Juice
0.5oz Lime Juice
1oz Coconut Cream
2oz Flor De Caña 7yr Rum
Garnish: Fresh Ground Nutmeg
Grab a cocktail shaker and add the ginger, habanero, allspice, and muddle gently for a few seconds. Add the simple syrup, pineapple juice, lime juice, coconut cream, and rum. Shake vigorously for 10 seconds and then strain in to a tumbler filled with ice. Garnish with some fresh ground nutmeg and serve!
Notes: You can use any rum you enjoy, but not a white rim because you want the brown sugar and caramel taste to complete the drink. Depending on how spicy you want the drink to be you can keep or remove the seeds from the habanero pepper. Its very important to use coconut cream and not coconut milk because you want the thinker consistency. I do highly recommend enjoying with some Jamaican Jerk food to really make the experience.