Time spent in Barbados inspired Orlando Franklin McCray’s take on a rum and tonic with the added splash of grapefruit liqueur. The name of the drink comes from its base ingredient of Probitas rum, which is made from a blend of Coffey still rums, from Barbados, and pot still rums, from Jamaica. “Fever-Tree Aromatic Tonic features angostura bark on the nose, but not so much on the palate, and avoids the astringency which may be apparent when adding traditional aromatic bitters to tonic water,” says McCray. A final tip from McCray: “Additionally, y’all should put a straw in this so as not to get the shaved lime up your nose.”
Orlando Franklin McCray, Night Moves | Brooklyn, New York
- 1 1/2 ounces Probitas rum
- 1/2 ounce Bittermens Citron Sauvage
- 3 ounces Fever-Tree Aromatic Tonic Water
Garnish: manicured lime strings
- Add the Probitas rum and Bittermens Citron Sauvage to a chilled Collins glass over ice.
- Top with chilled Fever-Tree Aromatic Tonic Water and lightly stir.
- Garnish with manicured lime strings by running a zest peeler over the skin of a lime and serve with a straw.