Hold Up 

Alex Anderson, Cure | New Orleans

photo: Cory Fontenot

Drawing on Alex Anderson’s time at Cane & Table, Hold Up spotlights a funky Jamaican rum mixed with quinine-fortified wine, grapefruit liqueur and lemon—all in equal parts. She notes that it resembles a Culross Cocktail, a Savoy Cocktail Book classic featuring the no-longer-extant Kina Lillet alongside rum and apricot brandy. But, true to form, Anderson turns the flavors up to 10 with a whopping 14 drops of celery bitters. “It’s a very bold cocktail.”

Ingredients

Serving: 1

  • 3/4 ounce Jamaican rum, preferably Hamilton Jamaican Pot Still Gold rum
  • 3/4 ounce Jamaican rum, preferably Hamilton Jamaican Pot Still Gold rum
  • 3/4 ounce Tempus Fugit Kina L'Avion
  • 3/4 ounce Tempus Fugit Kina L'Avion
  • 3/4 ounce grapefruit liqueur, preferably Giffard Crème de Pamplemousse Rose
  • 3/4 ounce grapefruit liqueur, preferably Giffard Crème de Pamplemousse Rose
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 14 drops celery bitters
  • 14 drops celery bitters

Garnish: orange peel

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe.
  3. Express orange peel and discard.

Tagged: bitters, jamaican rum

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