Roman Holiday
COCKTAIL INGREDIENTS:
- 30 ml London Dry Gin
- 30 ml Amaro Averna
- 15 ml Campari
- 30 ml Pineapple Juice
- 15 ml Fresh Lime Juice
- 15 ml Cold Brew Coffee
GARNISH:
- Pineapple Spears
- Cinnamon Stick
- Dehydrated Lime Wheel
INSTRUCTIONS:
• Combine all of the ingredients in a cocktail shaker.
• Add ice and shake until chilled.
• Strain over fresh crushed ice into a cocktail glass.
• Garnish with a dehydrated lime wheel, pineapple spears and a cinnamon stick with a charred tip.
Cocktail author: adapted from a recipe by Nandini Khaund.
Jungle Bird is a quintessential tiki / tropical cocktail. The combination of blackstrap rum and Campari is incredibly effective, delivering that bitter-sweet satisfaction. Roman Holiday – draws inspiration from this delicious creation and reinterprets it in a rather unique and tasty way. (I have encountered a few different specs for this cocktail. I chose to test this one, simply because I happened to find it first, but there might be other, even mores delicious riffs).
Base of this cocktail is split between London dry gin and amaro Averna. Gin brings dry notes of juniper, touch of coriander, while Averna adds bold herbal flavours with hints of aniseed and chocolate. Campari, provides those bitter-sweet notes of Mediterranean oranges, without which it is hard to imagine the cocktail world. Pineapple juice brings that delicious tropical fruity sweetness with a touch of acidity, while tartness of the lime juice, balances out the cocktail. Last addition of cold brew, increases the cocktail complexity and gives it an almost Americano kind of vibe. Not too dominating, just a subtle touch lingering in the background.
All in all, Roman Holiday, is a rather unique and tasty creation. Drawing inspiration from a tiki classic, yet completely reimagining it. This certainly piqued my interest to try the other available specs for this cocktail side by side, to see which taste best.