In this elegant variation created for Blacktail’s opening menu in 2016, the carbonation in this drink doesn’t come from soda or soda water, but from Champagne. The Orinoco Bitters used in the cocktail are made for sister bar, The Dead Rabbit, and are easy to purchase online; in a pinch, substitute Angostura or similar aromatic bitters.
Blacktail’s Rum and Coke
Jillian Vose and Jesse Vida, BlackTail | New York
Ingredients
Serving: 1
- 1 ounce white rum, preferably Bacardi Facundo Neo
- 3/4 ounce cola syrup (see Editor's Note)
- 1/2 teaspoon Fernet-Branca
- 1 dash Dr. Adam Elmegirab's Orinoco Bitters
- 4 ounces Champagne
Garnish: lemon twist
Directions
- Combine all ingredients, except the Champagne, in a rocks glass over a large ice cube.
- Top with Champagne.
- Stir to integrate, and garnish with a lemon twist.
Editor's Note
BlackTail uses its own house-made cola syrup, but several varieties are sold commercially.