About
This cocktail was created in 2008 by Erin Williams at Pegu Club in New York City. The name comes from “kill-devil,” an old nickname for rum, which fits a drink built around grassy rhum agricole and finished with a flaming dose of overproof Jamaican rum. Green Chartreuse and demerara add herbal depth and richness, while Angostura brings warm spice. The flaming lime disc puts on a show, but the citrus oil also brightens the drink before the first sip.Cheers y’all!
Ingredients
- 2 oz · 60 mlrhum agricole blanc
- ½ oz · 15 mlGreen Chartreuse
- ¼ oz · 7.5 mlrich Demerara syrup
- 3 dashesAngostura bitters
- 5 dropswhite overproof Jamaican rum, to flame
- lime peel disc, to garnish
Method
- 1
Add the rhum agricole, Green Chartreuse, Demerara syrup, and Angostura bitters to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled coupe.
- 4
Float a lime peel disc over the surface.
- 5
Add the overproof rum to the disc and carefully ignite.
- 6
Allow the flame to extinguish before drinking.
anatomyofadrink.com/cocktails/kill-devil