Spice Adams

Devin Kennedy, Pouring Ribbons | New York

“This drink is pretty weird,” Devin Kennedy admits, noting that it falls somewhere between a Corn ’n’ Oil and a Mojito, though it reads like something else entirely. The most abundant ingredient is the falernum, which does double duty as a sweetener and a flavoring agent, bringing a pronounced clove and allspice note to the mixture. An ounce of agricole rum lends a grassy, acidic base note, which is offset by the more confectionary aroma of the pineapple rum that is floated on top of the finished drink. In Kennedy’s candid take, “It’s kind of like a mindfuck.”


Serving: 1

  • 1 ounce agricole rhum, preferably Rhum J.M Blanc 100 proof
  • 1 ounce Plantation Pineapple Rum
  • 1 1/4 ounce John D. Taylor's Velvet Falernum
  • 3/4 ounce lime stock (see Editor's Note)

Garnish: mint leaves

  1. Combine all ingredients, except the pineapple rum, in a mixing tin and shake with crushed ice until ice dissolves.
  2. Strain into a Collins glass.
  3. Use a straw to press the mint down into the bottom of the glass and top with crushed ice.
  4. Top with a float of Plantation Pineapple Rum.
  5. Garnish with a mint bouquet.
Editor's Note

Lime Stock:
1 1/2 liters boiling water
1 kilogram of citrus husks
sugar (see below)
citric acid powder (see below)
malic acid powder (see below)

In a large saucepan over medium high heat, add the boiling water, then add the lime husks. Let boil for five minutes, covered. Remove the pot from heat and strain. With a muddler, press on the husks to get the last of the liquid out and add this to the other liquid. Weight the liquid. Add 7 percent sugar, 2 percent citric acid powder and 1 percent malic acid powder, by weight. Filter the solution through a fine strainer then store in a bottle.

Tagged: Pouring Ribbons