The cocktails on the menu at Savannah Café are named after Caribbean colloquialisms, Trinidadian towns and calypso lyrics. Owner Natalie Lamming calls her version of a whisky mule the Moko Jumbie, after the ghostly character who glides through crowds during the annual Carnival parades. Silky and spiced, the cocktail pairs mauby, a classic, bittersweet drink made from tree bark and spices, with blended Scotch whisky, lime juice and cinnamon.
Natalie Lamming, Savannah Café | Brooklyn, New York
- 2 ounces blended Scotch whisky
- 1 ounce mauby(freshly brewed, or made from store-bought concentrate)
- 1/2 ounce triple sec
- 1 piece cinnamon bark
- juice of 1/2 lime
Garnish: lime wheel and mint leaves
- Add all ingredients to a shaker over ice.
- Shake until well-chilled.
- Strain into a copper mug filled with ice.
- Garnish with a mint leaf and a lime wheel.