Showcasing the versatility of Creole Shrubb, Brad Smith pairs the orange liqueur with dark rum, amaro and chocolate bitters in this off-menu item at New Orleans’ tiki paradise, Latitude 29. “In the world of tiki cocktails,” explains Smith, “Creole Shrubb can take the place in any recipe that calls for Curaçao.”
Brad Smith, Latitude 29 | New Orleans
- 2 ounces dark rum, preferably Hamilton St. Lucia 5 Year Old
- 1 ounce creole shrub, preferably Rhum Clément
- 1/2 ounce Averna
- 1/4 ounce Latitude 29 cinnamon syrup (see Editor's Note)
- 1 dash chocolate bitters, preferably Fee Brothers Aztec
Garnish: orange peel
- Combine all ingredients in a mixing glass with one large ice cube.
- Stir for 47 revolutions and strain into a rocks glass.
- Garnish with an orange peel.
Latitude 29 Cinnamon Syrup:
3 cinnamon sticks
1 cup sugar
1 cup water
Crush the cinnamon sticks and place in a saucepan with the sugar and water. Bring the mixture to a boil, stirring until the sugar is dissolved. Lower the heat, cover the saucepan and simmer for two minutes. Remove the saucepan from the heat and, keeping it covered, allow the mixture to sit at least two hours before straining and bottling. The syrup will keep for about one month in the refrigerator.