"This is NOT the Tradewinds you are familiar with but that’s okay because this is a damn fine cocktail. I’ve never made the SC cocktail, though I’m sure it’s wildly delicious, but I was looking for a cocktail to really test out my new bottle of Batavia Arrack and this one sounded absolutely delicious. Batavia Arrack is a precurser to rum, funky like an agricole and popular in punches of the 17th century. Honestly, I’d argue this is a Jungle Bird riff with the similar rum adjacent spirit/pineapple/lime/demerara. Of course, Campari is absent, but in it’s place Green Chartreuse takes this cocktail to a whole other herbal destination and I’m so here for it. Funky, herbal and strong as hell (both alcohols are 50% and 55% ABV respectively), the flavors pop but are tamed by the sweet acidity of the pineapple and citrus. If I made this again I might sub out the float of Ango for some dashes of Eucalyptus Bitters but as is this is still a damn fine drink",
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Tradewinds (TBM)
By Mike Vander Horn,
May 8, 2009
This is NOT the Tradewinds you are familiar with but that’s okay because this is a damn fine cocktail. I’ve never made the SC cocktail, though I’m sure it’s wildly delicious, but I was looking for a cocktail to really test out my new bottle of Batavia Arrack and this one sounded absolutely delicious. Batavia Arrack is a precurser to rum, funky like an agricole and popular in punches of the 17th century. Honestly, I’d argue this is a Jungle Bird riff with the similar rum adjacent spirit/pineapple/lime/demerara. Of course, Campari is absent, but in it’s place Green Chartreuse takes this cocktail to a whole other herbal destination and I’m so here for it. Funky, herbal and strong as hell (both alcohols are 50% and 55% ABV respectively), the flavors pop but are tamed by the sweet acidity of the pineapple and citrus. If I made this again I might sub out the float of Ango for some dashes of Eucalyptus Bitters but as is this is still a damn fine drink
Ingredients:
- Batavia Arrack Van Oosten
- Green Chartreuse
Instructions:
Add all ingredients besides the Angostura Bitters to a shaker tin with ice and shake. Double strain into a rocks glass over a large clear cube. Float Angostura bitters overtop. Garnish with pineapple fronds. As the book says, take a picture and remove fronds so you don’t poke your eye out.
Communal,Tropical,Refreshing