Sister Midnight
1.5 oz
Produced at the traditional sugarcane farms and distilleries of Jamaica, these molasses-based rums are beloved for their funky notes of tropical fruit. These can be bottled as a blend of pot and column-still rums (e.g., Appleton Signature) or as 100% pot still (e.g., Smith & Cross). Many recipes specifically call for Smith & Cross, which is elevated in both ABV and funky flavors. These rums are usually aged between 5 and 12 years, often in the tropical climate of Jamaica.
0.5 oz
A high proof, unaged rum produced in Jamaica and bottled around 63% ABV (126 proof). Wray & Nephew Overproof is the most popular example. Some recipes specifically specify Rum Fire for its intense funky notes. Other options such as Worthy Park Overproof (formerly Rum-Bar) can usually be substituted.
0.5 oz
A French liqueur made by the Carthusian Monks since 1737 according to the instructions given to them by François Annibal d'Estrées in 1605. It is a distilled alcohol aged with 130 herbs, plants and flowers. The name derived from the monks' Grande Chartreuse monastery in the Chartreuse Mountains. Chartreuse is known to age and improve in the bottle. Yellow Chartreuse is sweeter in flavor and aroma than its green brother; 40% ABV.
0.5 oz
A liqueur made from or flavored with pears. Also called Creme de Poire.
Stir all the ingredients over ice, then strain into a chilled Nick & Nora glass. #stir #straight
“My goal was to create a three-ingredient stirred rum drink. I started with Appleton, yellow Chartreuse, and pear liqueur, but someone suggested adding a little funky rum to make it more interesting. In essence, it was a simple cocktail we made more complicated because we could.” -Jon Armstrong
Herbal
Strong