Yacht Rock

Garret Richard | New York

photo: Lizzie Munro

Garret Richard’s credits include founding the Brooklyn Luau, where he initially debuted this Jungle Bird variation. “It was bitter and a little bit light and had that weird orange-chocolate thing going on,” he recalls. “People loved it.”

Ingredients

Serving: 1

  • 3/4 ounce rum, preferably Coruba
  • 3/4 ounce rum, preferably Coruba
  • 3/4 ounce rum, preferably Smith and Cross
  • 3/4 ounce rum, preferably Smith and Cross
  • 3/4 ounce Campari
  • 3/4 ounce Campari
  • 1/2 ounce blanc vermouth, preferably Dolin Blanc
  • 1/2 ounce blanc vermouth, preferably Dolin Blanc
  • 1/2 ounce creme de cacao, preferably Tempus Fugit
  • 1/2 ounce creme de cacao, preferably Tempus Fugit
  • 1/2 ounce simple syrup
  • 1/2 ounce simple syrup
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/2 ounce orange juice
  • 1/2 ounce orange juice

Garnish: lime boat and an orchid

Directions
  1. In a shaker tin, combine all ingredients except garnishes and shake with three cubes of ice.
  2. Strain into a snifter over crushed ice.
  3. Garnish with a lime boat and an orchid.

Tagged: jungle bird, Tiki

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