Inspired by Cuban coffee and sweet plantains—“one of my favorite after-dinner traditions,” Jake Powell says—the name of this Old-Fashioned variation comes from a character in Ernest Hemingway’s The Old Man and The Sea, which tells the story of a Cuban fisherman. The cocktail is intended to be pre-batched and stored in the freezer, so you can pour it over ice and serve right away without having to stir and then dump the ice, wasting water.
Santiago’s Luck
Jake Powell | Denver
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Ingredients
Servings: 10
- 15 ounces Elijah Craig Small Batch Bourbon
- 5 ounces cold-brew concentrate
- 1 1/2 ounces yellow Chartreuse
- 1 1/2 ounces Amaro Nonino
- 1 1/2 ounces cinnamon-infused banana liqueur, preferably Tempus Fugit (see Editor’s Note)
- 1/4 ounce orange bitters
- pinch of salt, optional
Garnish: orange twist (one per serving)
Directions
- Combine all ingredients in a 750 ml bottle, then store in the freezer.
- When ready to serve, pour 2 1/2 ounces into a rocks glass, over a large piece of ice.
- Garnish with an orange twist.
Editor's Note
Santiago's Luck
Serving: 1
1 1/2 ounces Elijah Craig Small Batch Bourbon
1/2 ounce cold-brew concentrate
1 teaspoon yellow Chartreuse
1 teaspoon Amaro Nonino
1 teaspoon cinnamon-infused banana liqueur (see Editor’s Note)
2 dashes orange bitters
Garnish: orange twist
DIRECTIONS
1. Pour all ingredients in a rocks glass over a large piece of ice.
2. Stir with ice, just to incorporate the ingredients.
3. Garnish with orange peel.
Cinnamon-Infused Banana Liqueur
Put 3 to 4 cinnamon sticks in a 750 ml bottle of banana liqueur (preferably Tempus Fugit) and let sit at room temperature for 24 hours. Strain. Keeps indefinitely; does not need to be refrigerated.