“Trader Vic” Bergeron came up with this floral drink to showcase a 17-year-old gold Jamaican rum. Once all his bottles were gone, he re-created the drink’s complex flavor by layering two very different rums in the same drink. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry’s story Endless Summer.
- 1 oz. dark Jamaican rum, such as Appleton
- 1 oz. Martinique rhum agricole vieux, such as Clément V.S.O.P.
- 1 oz. fresh lime juice, spent lime half reserved
- 1⁄2 oz. orange Curaçao
- 1⁄4 oz. orgeat syrup
- 1⁄4 oz. simple syrup
- 1 sprig mint
- Combine all ingredients, except lime rind and mint, in a cocktail shaker and fill with ice; shake until chilled. Pour, unstrained, into a double old-fashioned glass and sink reserved lime half in glass; garnish with mint.