Exotic Orchard

Jelani Johnson, Clover Club | Brooklyn, NY

“This was me just trying to dig into the syrup world again,” explains Jelani Johnson of his Exotic Orchard, a fall-friendly spin on the Mai Tai, which calls on a blend of house-made orgeat and four-spice syrup as sweetener. To this, Johnson adds the expected blend of rums—in this case Plantation O.F.T.D and Coruba Jamaican rum—atop a base of apricot eau de vie compounded by a measure of pear liqueur for a fruit-forward drink that lives up to its name.

Ingredients

Serving: 1

  • 3/4 ounce Blume Marillen Apricot Eau de Vie
  • 1/2 ounce Plantation O.F.T.D. rum
  • 1/2 ounce Coruba Jamaica Rum
  • 1/4 ounce Mathilde Poire liqueur
  • 1 teaspoon Frangelico
  • 3/4 ounce lemon juice
  • 3/4 ounce Exotic Sugar (1:1, pistachio orgeat: quatre epices syrup), see Editor's Note

Garnish: mint, grated nutmeg

Directions
  1. Combine all ingredients in a mixing tin and briefly whip shake with ice.
  2. Pour into a tiki mug.
  3. Garnish with mint and grated nutmeg.
Editor's Note

Pistachio Orgeat:
1 cup crushed and toasted pistachios
2 cups white sugar
1 1/2 cups water

In a medium saucepan, combine all ingredients and bring to a boil. Remove from heat and let sit overnight at room temperature before straining and storing.

Quatre Epices Syrup:
2 cups white sugar
2 cups water
1/4 ounce ground nutmeg
1/4 ounce ground cloves
1/4 ounce ground white peppercorn
1/2 ounce ground ginger

In a medium saucepan, combine all ingredients and bring to a boil. Remove from heat and let cool before using. Do not strain.

Tagged: eau de vie, Tiki

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