- 1 ounce Barbancourt Estate-Reserve 15-year old Rhum (Haiti)
- 1 ounce Pampero Ron Abuelo 12 Year-old Anejo Rum (Venezuela)
- 3/4 ounce Liber & Co. Orgeat syrup or homemade (preferred)
- 3/4 ounce Curaçao – use Curaçao of Curaçao brand
- juice from one fresh lime
- 1/2 cup Rock Candy Syrup (made by dissolving rock candy sugar in an equal volume of water)
- 16 ounces shaved ice
- For garnish:
- 1/2 of the lime rind shell
- sprig of mint
- Cocktail stick with a maraschino cherry and a slice of fresh pineapple (highly optional)
- To make the orgeat syrup:
- Boil a pound of non-salted almonds and a few teaspoons of pure almond extract with 2 tablespoons of water. Traditionally, bitter almonds were used instead of almond extract; however, these almonds, which can be quite toxic, are understandably difficult to find in stores.
- After the almonds become lighter in color, crush them in a food processor or blender. Stir in 1 quart of water and 1 ½ quarts of milk; strain through cheesecloth.
- Mix about 8 ounces of simple syrup (dissolve 2 cups of sugar in one cup of water and boil until sugar dissolves – the longer you boil it, the stronger the syrup) into the almond juice and boil with a cup of V.S.O.P. cognac and 3 tablespoons of orange-flower water. Let sit in the fridge overnight and use as needed.
- If you lack shaved ice, put 16 ounces of small ice cubes in a blender, add the other ingredients, and blend until smooth.
- If you do have it, pour the spirits and syrups over the shaved ice in a double (16-ounce) old-fashioned glass. Add the squeezed lime juice and hand-shake – then add the lime shell, and float a sprig of fresh mint at the edge of the glass.
- A “fruit stick” is optional – a short wooden skewer with a maraschino cherry and a cube of fresh pineapple.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes