The Rum to the Jungle is Fanny Chu’s nut-free take on the Mai Tai. “I feel really bad that people can’t taste a proper Mai Tai,” says Chu, noting that allergies to the almond-based orgeat preclude many people from trying one of her favorite drinks. Her Rum to the Jungle calls on a housemade cinnamon oat syrup in place of orgeat as well as Clairin and banana liqueur, an oddball addition that manages to make this spin even more tropical than the original.
- 2 1/4 ounces Jungle Batch (see Editor’s Note)
- 1 ounce cinnamon oat syrup (see Editor’s Note)
- 3/4 ounce lemon juice
- 1/4 ounce port, preferably Graham's Six Grapes Reserve Port, to top
Garnish: mint sprig, orchid, torched cinnamon stick
- Combine all ingredients, except port, in a mixing tin, and whip shake with a few pieces of pebble ice.
- Strain into a snifter glass over pebble ice.
- Top with port, then add more pebble ice.
- Garnish with mint sprigs, orchid and torched cinnamon stick.
1 1/4 ounces El Dorado 8 Year rum
3/4 ounce Clairin Casimir rum
1/4 ounce Giffard Banane du Brésil
Combine all ingredients in a container and stir.
1 cup gluten-free oats
4 cups water
Rinse and soak oats overnight. Discard water, and add 4 cups of fresh water to rinsed oats in a Vitamix. Blend for 1 to 2 minutes. Strain mixture, discard oats. Measure 3 parts oat milk, 4 parts cane sugar (about 24 ounces oat milk to 32 ounces cane sugar). Blend very well until syrup is not grainy.
Cinnamon Bark Syrup:
25 grams cinnamon bark
2 cups sugar
2 cups water
Add cinnamon bark to a pot with muddle until broken up into small pieces. Toast cinnamon over burner until fragrant. Add sugar and water, then bring to a boil for 5 minutes. Allow to cool, then pour into a nonreactive container and store overnight. Strain through a chinois, then store in a container. Keeps up to 1 month.
To make the cinnamon oat syrup, combine 3 parts oat syrup and 1 part cinnamon bark syrup.