“There’s a Don the Beachcomber quote, ‘What one rum can’t do, three rums can,’” says Jim Kearns. “If you swap in different types of rum, you will always create a more complex flavor profile—the rums will play off of each other.” The approach, which has become something of a go-to move. Here he incorporates no fewer than five base rums and introduces both Trinidadian and Guyanese examples into the mix.
Jim Kearns, Slowly Shirley | New York City
- 3/4 ounce lime
- 1/2 ounce cane syrup
- 1/4 ounce white rhum agricole, preferably Niesson L'Esprit
- 1/4 ounce overproof white rum, preferably Wray & Newphew TK
- 1/2 ounce aged rum, preferably Pusser's 15 year
- 1/2 ounce Trinidadian rum, preferably The Scarlet Ibis
- 1/2 ounce aged rum, preferably Plantation Barbados
- Shake all ingredients with ice and a lime disc.
- Strain into a chilled coupe.