About
This cocktail was created by Jon Santer (@mixfit4) at The Prizefighter (@prizefighterbar) in Emeryville, California. I came across it through Leandro DiMonriva (@theeducatedbarfly), who made his version with applejack. The Prizefighter Bar commented on his post that they use an overproof Calvados, so I went with Calvados here. Some older published versions also include Peychaud’s bitters, but since the bar didn’t mention them in that comment, I left them out and assume the recipe has evolved a bit over the years. Three-quarters of an ounce is a pretty heavy pour of allspice dram, but it works, especially with the apple from the Calvados and the honey. Lime brings the balance, and the blackstrap rum float makes the drink change as you go, ending with something more dark and molasses-forward.Cheers y’all!
Ingredients
- 1 oz · 30 mlCalvados (overproof)
- ¾ oz · 22.5 mlallspice dram
- ½ oz · 15 mlfresh lime juice
- ½ oz · 15 mlhoney syrup
- ½ oz · 15 mlblackstrap rum, to float
Method
- 1
Add all ingredients except blackstrap rum to a glass.
- 2
Fill about two-thirds with crushed or pebble ice.
- 3
Swizzle until chilled.
- 4
Top with more crushed or pebble ice.
- 5
Float the blackstrap rum over the surface.
- 6
Garnish with a mint bouquet.
anatomyofadrink.com/cocktails/turkey-legs