And so endeth another day without paying the grim boatman, which means, of course, it’s Lo-FinLush Hour no. 20. 
So far, I’ve mostly mixed standards and simple variations. So just for a change, I’m gonna get real gone, with something I call the “Java Sì,” a little Italo-Indonesian number. But first, of course, let’s do the necessary.
The Indonesian part comes from this stuff, Batavia Arrack, an ancient, dry and funky—even meaty—rum cousin.
The Italian part comes from this, which will soften the Arrack without drowning it, ...
...and, what the hell, this, because it’s nutty and sweet and can taste surprisingly tropical.
Plus this (use those leftovers!)...
...and this.
Tools. That half lime says “shake me” so we’re shaking. Whatever you use, however you do.
Squeeze the lime. You want 1/2 oz juice.
Three-quarters of an ounce of the Cocchi Americano. If you don’t have that, Lillet blonde or bianco/blanc vermouth (the semisweet one) with a few dashes of Regans’ Orange Bitters will work.
Three-quarters if an ounce amaretto. Disaronno? Why, yes. Any amaretto. If you’ve got .org eat instead, try that, but use less.
And an ounce and a quarter of the Arrack. I went with the Van Oosten, because I can get more. If you don’t have that, and I’m guessing you don’t, try three-quarters if an ounce flavorful white rum and half an ounce OFTD or Smith & Cross or the like. Not the same, but not bad.
Ice.
Shakkkkkkkkkkkke. Kkkkkkkkk. Kkkkkk. Kk. Kkkkkkkkkkkkkk.
And strain.
“Ha!” I hear some of you saying. “He forgot the bitters!”
“Ha!” I hear some of you saying. “He forgot the bitters!”
Au contrarie. I saved them for last, to let a few drops fall on top of the drink, where they will form Pucci patterns as they skate around the surface.
And there stands the glass. Weird, but delicious, if I do say so. I’ll get back to normal drinks tomorrow.
And if you’re curious about Batavia Arrack, here’s a whole lot of reading material on it (there’s a part II after this one):
thedailybeast.com/rediscovering-…
thedailybeast.com/rediscovering-…
