Jet Pilot
Ingredients
- 1 oz Overproof aged pot still rum
- 3⁄4 oz Lemon Hart 151 rum
- 3⁄4 oz Light gold rum
- 1⁄2 oz Difford's Falernum liqueur
- 1⁄4 oz Monin Cinnamon Syrup
- 1⁄2 oz Pink grapefruit juice
- 1⁄2 oz Lime juice
- 2 dash La Fée Parisienne absinthe
- 1 dash Angostura Aromatic Bitters
- 1⁄4 barspoon Xanthan gum (E415) optional
Method
Glass:
Photographed in a Libbey DOF 14.25oz
Prepare:
- Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
- Prepare garnish of Luxardo Maraschino Cherry.
Method:
- DRY BLEND (without ice) first 9 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
- Add 7oz scoop of crushed ice and BLEND some more.
- POUR into chilled glass.
Garnish:
- Garnish with skewered cherry.
- Serve with a straw.
History:
Created circa 1958 by socialite, Steven Crane at his Polynesian-themed Luau Restaurant in Hollywood, USA. The Jet Piolet is a riff of Donn Beach's 1941 The Test Pilot cocktail. The two recipes are very similar but the Jet Pilot benefits from the addition of grapefruit juice and cinnamon syrup.
Review:
A lightly spicy blend of three characterful rums with citrus mellowed by blending with crushed ice.
