Rainbow Island

Fall 2014

“This cocktail uses Zaya rum from Trinidad, which is nicknamed Rainbow Island for its numerous ethnicities and cultures. Because Zaya is aged in barrels and takes on a brandylike quality, it — along with the lemon juice — pulls flavors such as black currant, licorice, vanilla, blueberry, and plum nicely.” Kent Westmoreland, head mixologist, Windsor Court Hotel, New Orleans

1-1/2 ounces Zaya rum
1/2 ounce amaretto liqueur
3/4 ounce lemon juice
3/4 ounce simple syrup
1 egg white
1/4 ounce cabernet

Combine all ingredients except the wine and shake vigorously with two ice cubes in a cocktail shaker. Double strain into a chilled martini glass and float the cabernet on top of the drink.


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