It is quite common when mixing tiki drinks to mix two disparate rums with different flavour profiles in order to bring the best of both to the final cocktail. I like to do the same when making cocktails with brandy and cognac. Specifically, I like to mix a young vibrant VSOP spirit with a well aged brandy or XO Cognac in sour cocktails. A ribbon of strong overt oak spice (from the well aged spirit) seems to take these cocktails to a whole new level.
That is the theme for the following cocktail. (My wife insisted that I call the serving, The Hummingbird, as it is named for the avian visitor which has been dropping by the hanging flowers by our back window this fall.
1 oz H by Hine Fine Champagne VSOP
1/2 oz Hine Antique XO Premier Cru
3/4 oz Orange Juice
3/8 oz Lemon Juice
3/8 oz Lime Juice
1/2 oz Sugar Syrup
dash Angostura Bitters
Twist of Orange Peel
Add the first seven ingredients into a cocktail shaker with ice
Shake until the outside of the shaker begins to frost
Strain into a chilled cocktail glass
Garnish with a Twist of Orange Peel
Please Enjoy Responsibly!
If you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!