The Colonial

The Colonial, created by The Bucktown Bar, Chicago

1/2 ounce Sailor Jerry spiced rum
1/2 ounce Zaya Gran Reserva rum
1/2 ounce Plantation Barbados Grande Reserve 5-year-old rum
1/2 ounce Pierre Ferrand 1840 Cognac
1 ounce pressed apple juice
1 ounce freshly squeezed lemon juice
1 ounce orange-spiced black tea cordial (orange-pekoe tea steeped with dried orange peel, spices, and Demerara sugar)
1/2 ounce Noval Black port


Shake the rums, cognac, apple and lemon juices, black-tea cordial with ice until the shaker is frosty on the outside; strain into a schooner glass or large wine goblet. Float the port by pouring it slowly over the top of the drink. Cut a small wheel from a blood orange, peel and all, and cover with an even sprinkle of sugar; apply 5 drops of allspice tincture. Using a kitchen butane torch, set the sugar aflame and ease the slice onto the surface of the drink. Extinguish before sipping. Garnish with a small slice of blood orange, Demerara sugar, and allspice tincture (whole allspice and Wray & Nephew white overproof rum).


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