Di Laas Wod

Name: Di Laas Wod
Ingredients: 0.75 oz Travellers Barrel Refined Rum; 0.75 oz Gifiti Bitters; 0.75 oz Nance Liqueur; 0.75 oz Lime Juice; 0.75 oz Hibiscus Lime Syrup

By

Submitted on: January 24, 2023

Spirit Forward

Themed

I recently returned from a weeklong vacation in Placencia, Belize. You know I tried a few drinks while I was there, including some local spirits. And there was no way I was skipping the duty free to pick up a couple of bottles for my flight home. Now, checking bags is pricey and luggage space is limited so I couldn’t buy EVERYTHING I may have wanted, so asides from some nips of local rum I went for the truly unique bottles I’m unlikely to find in Connecticut; Nance, a craboo liqueur, and Gifiti ...

Ingredients

0.75 oz
Travellers Barrel Refined Rum

0.75 oz
Gifiti Bitters

0.75 oz
Nance Liqueur

0.75 oz
Lime Juice

0.75 oz
Hibiscus Lime Syrup

Instructions

Garnish

Build

Shake & Double Strain

Glass

Coupe

Estimated strength

About 17% ABV (estimate)

By

Other Recipes by

A Thankful Sour

Spicy Maple Margarita

To make the hibiscus lime syrup, bring equal parts water and granulated sugar to a boil, stirring until all of the sugar dissolves. Remove from heat and add a few tablespoons dried hibiscus and the zest of one lime, then stir and cover. Allow it to infuse for 2 hours. Strain and store it in the fridge, where it will be good for about a week. To build the cocktail, add all ingredients to your shaker tin, then shake well with ice until cold. Double strain into a chilled coupe. No garnish, though ...

Editor's Note

Belizean jungle roots and Nance liqueur transform the Last Word into a tropical, herbal odyssey. A vibrant hibiscus-lime syrup bridges the gap between the exotic spirits.