Something Tropical with Cuarenta
- 1 oz. Licor 43 Cuarenta y Tres
- 2 Kraken Black Spiced Rum
- 3oz. mango juice
- 2-3 dashes Peychaud’s Aromatic Bitters
- 1 dropper saline solution*
- Topa-Chico float
Combine the Cuarenta, Rum, mango juice, in a shaker filled with ice. Add a couple of dashes of Peychaud’s bitters, and 1 dropper’s worth of saline solution.
Shake vigorously, and strain into a rocks glass with one big fat rock. Add a float of Topo-Chico mineral water.
Tonight’s cocktail features Licor 43 – Cuarenta y Tres, a very sweet digestif liquor from Spain, made with fruit, herbs, and flavored with vanilla. The exact recipe is a secret but is based on an ancient Carthaginian recipe for booze called Liqvor Miribilis.; which translates to Marvelous Liquid.
* Saline solution is something being seen more commonly these days in better craft cocktail bars as a balancing agent for drinks that would otherwise be just a little too sweet.
It’s literally salt water and can be made by dissolving a ¼ cup of sea salt in 1 cup of boiling water.
