About
This cocktail was created by Grace Tsai (@grace_jiaying130324) at Bar 21 in Tainan, Taiwan, for the 2017 Bacardí Legacy competition, where it became one of two runners-up in the global final. Inspired by the Bacardí family story and Don Facundo Bacardí Massó’s perseverance, Tsai used burning cinnamon to represent war and hardship, while dark chocolate represented both the bitterness of hard work and the sweetness of eventual success. The drink is rich and spirit-forward, with aged rum and rye meeting the raisin-like depth of Pedro Ximénez and a warm layer of chocolate and cinnamon.Cheers y’all!
Ingredients
- 1½ oz · 45 mlaged rum
- ½ oz · 15 mlrye whiskey
- ½ oz · 15 mlPedro Ximénez sherry
- ⅓ oz · 10 mlcrème de cacao
- orange peel oil
- cinnamon, to smoke the glass
Method
- 1
Light the cinnamon on a heat-safe surface.
- 2
Invert a chilled glass over the cinnamon and allow it to fill with smoke for 1–2 minutes.
- 3
Add the remaining ingredients to a mixing glass.
- 4
Add ice and stir until chilled.
- 5
Strain into the prepared glass.
- 6
Express orange peel oil over the surface and garnish with an orange twist.
anatomyofadrink.com/cocktails/apostol