Thursday, August 5, 2010


I've made a few cocktails over the years that sported the name "Sweet Heat." Here's the latest incarnation, created for the Walnut Creek Yacht Club Restaurant & Bar in Walnut Creek, CA. I will be mixing this up at the San Francisco Rum Festival this coming Sunday. I use a combination of 10 Cane and Gosslings rums for this cocktail at the WCYC. On Sunday, we'll be using 2 oz. of Neisson Rhum Agricole instead (which will lend a slightly different flavor profile to the completed cocktail).

10 Cilantro Leaves
1 oz. Habanero-Ginger Syrup
just over 1/2 oz. Fresh Lime Juice
3/4 oz. Mango Juice
1/2 oz. Gosslings Dark Rum
1 oz. 10 Cane Rum
shake, fine-strain, chilled cocktail glass
Garnish with a Lime wheel, dried pepper, and cilantro leaf

I also have a version of this that calls for 1 oz POM juice instead of Mango Juice, and it's served tall over ice instead of "up." Give both a try and see what you think.

And all this mixing with cilantro got me thinking about great cocktails I've tried that call for interesting herbs. Here's one, adapted from a recipe served up over at the wonderful Hibiscus restaurant in Oakland, that calls for marjoram (marjoram has sweet pine and citrus flavors):

3 marjoram sprigs
3/4 oz Lemon Juice
1 oz. Apricot Liqueur
1 oz. Star Africa Rum
3/4 oz. Egg White
Dry shake. Add ice, regular shake, fine-strain into a cocktail glass, garnish with a marjoram leaf and aromatic bitters on top of the egg white foam.


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