"Di Laas Wod | Crafted Pour"

"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 Bitters, made by steeping local herbs and roots from the jungle in rum. While I was tasting both yesterday I found that Gifiti sort of reminded of a less sweet Green Chartreuse…and Nance isn’t totally unlike Maraschino liqueur. Then what comes to mind? A Last Word. I used a hibiscus and lime peel syrup to balance the less sweet character of Gifiti, hibiscus growing all over Belize and limes used there frequently. I’ve named this one Di Laas Wod as that’s Belize Kriol for The Last Word, a nod to its ingredients and the place that inspired the drink.", "undefined", "Di Laas Wod",

"Ingredients"

Di Laas Wod By , May 8, 2009 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 Bitters, made by steeping local herbs and roots from the jungle in rum. While I was tasting both yesterday I found that Gifiti sort of reminded of a less sweet Green Chartreuse…and Nance isn’t totally unlike Maraschino liqueur. Then what comes to mind? A Last Word. I used a hibiscus and lime peel syrup to balance the less sweet character of Gifiti, hibiscus growing all over Belize and limes used there frequently. I’ve named this one Di Laas Wod as that’s Belize Kriol for The Last Word, a nod to its ingredients and the place that inspired the drink. 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 Bitters, made by steeping local herbs and roots from the jungle in rum. While I was tasting both yesterday I found that Gifiti sort of reminded of a less sweet Green Chartreuse…and Nance isn’t totally unlike Maraschino liqueur. Then what comes to mind? A Last Word. I used a hibiscus and lime peel syrup to balance the less sweet character of Gifiti, hibiscus growing all over Belize and limes used there frequently. I’ve named this one Di Laas Wod as that’s Belize Kriol for The Last Word, a nod to its ingredients and the place that inspired the drink. Ingredients: - Travellers Barrel Refined Rum - Gifiti Bitters Instructions: 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 if you have access to fresh craboo I’d use one. Themed,Originals,Last Word Riff,Belize,Travel Inspired