About
This cocktail was created by Thomas Waugh (@gooddaysunshine415) at Death & Co. (@deathandcompany) in 2009 as part of a series of Diamondback riffs, each named after a different snake. Puerto Rican rum replaces the rye, apple brandy stays in place, and Yellow Chartreuse brings the familiar herbal backbone. A small amount of quality grenadine adds subtle fruit and color, while Peychaud’s bitters round things out. It’s spirit-forward, balanced, and very much in line with Death & Co.’s early-era style.Cheers y’all!
Ingredients
- 2 oz · 60 mlPuerto Rican rum
- ½ oz · 15 mlapple brandy
- scant ½ oz · 12.5 mlYellow Chartreuse
- 1 tsp · 5 mlgrenadine
- 1 dashPeychaud's bitters
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
No garnish traditionally, though I garnished this one with three maraschino cherries to make use of my snake cocktail pick.
anatomyofadrink.com/cocktails/puerto-rican-racer