E. californica

The ShakeStir community is hosting a cocktail contest for Callisto Rum, a new dry-style botanical rum. I know there is and has been a large mixological movement in dry, botanical, [bitter,] and delicate flavors. One might think this would preclude a ‘tiki’ treatment due to the heavy, complex flavors typically resplendent in the laundry list of a tiki recipe. It certainly needn’t as this cocktail shows: Traditionally strong flavors can show their softer side and play en mélange without needing to showboat.

Here’s the details with more chatting after the recipe.

E. californica
½ oz. Strawberry Syrup [fresh home-made in June is choice]
¼ oz. Pimento Dram
1 oz. Lemon Juice
1½ oz. Callisto Botanical Rum

Stir well with cracked ice and double strain into chilled coupe. Express orange oil from orange swath and lay or omit as per preference.

The strong flavor of strawberry and allspice are first tempered by the ratio, and then by the inclusion of lemon as a sour. I want that umami-like furan-flavor of strawberry to pair with the botanicals of Callisto. Using a bit of allspice helps focus on the aspect in the berry I am after: The lemon lingers on that focus. While that’s going on, the Callisto is free to showcase its botanical glory.

This focus on supporting and showcasing spirit flavor is integral to understanding tropical exotics. This understanding is also central to original classics such as the improved cocktail, daisy, or other spirit-forward vehicle.

[NOTE: Rum was provided by Callisto Rum]