The Seventh Art
Ingredients
- 1⁄2 cupful Popcorn
- 1 2⁄3 oz Bacardi Carta Blanca Superior White Rum
- 1⁄3 oz Yellow Chartreuse
- 2⁄3 oz Lemon juice
- 1⁄4 oz Sugar syrup 'rich'
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of popcorn.
Method:
- MUDDLE popcorn in base of shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with popcorn.
History:
Australian Bacardí Legacy 2016 winning cocktail winning cocktail created by Andrew Bennett at The Classroom in Perth.
Review:
Confronted by a wide choice of popcorn at the supermarket I opted for Metcalfe's Honey Bee flavoured popcorn. The honey notes on the corn are very subdued and I wanted to avoid salted popcorn. As for the cocktail, tiny oily droplets from the sweetcorn form a layer on the surface of the drink and as you raise the glass to your lips the aroma of popcorn is surprisingly noticeable. Chartreuse slightly overwhelms the sweetcorn in what is a very enjoyable, Daiquiri-style cocktail.
