St. Astor Rum Cocktail

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St. Astor rum cocktail.St. Astor rum cocktailI can’t believe it’s only 36 hours for my children to fly to Miami. My U-Haul truck is almost fully loaded and things are going faster than planned. In less than two days I’ll be heading to the East Coast!St. Astor rum cocktailSo I thought it would be a good idea to toast to the West Coast with this superb cocktail —named St. Astor and born in San Francisco.St. Astor rum cocktailI found the recipe of this St. Astor rum cocktail in Left Coast Libations, the book by Ted Munat. The mother of this creature is mixologist Christine D’Abrosca, who bartends at Smuggler’s Cove, a very respectable rum bar in a city that is, no doubt, one of my favorite on the West Coast.St. Astor rum cocktailChristine’s recipe calls for Matusalem 15 Gran Reserva —a rum of Cuban origins, currently produced in the Dominican Republic—, and Grand Marnier. To mix with what I have available at home and celebrate Ron de Venezuela, I used Santa Teresa 1796 and Rhum Orange Liqueur.St. Astor rum cocktailThe result is an elegant, spicy concoction, that I predict will be one of my favorites on the East Coast. Cheers to both coasts and the amazing country we have in between!St. Astor rum cocktail

St. Astor rum cocktail
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St. Astor, rum cocktail

Prep Time5 minutes
Servings: 1

Ingredients

  • 1 ¼ oz. Ron de Venezuela Santa Teresa 1796
  • ½ oz vanilla infusion made with St. Elizabeth Allspice Dram*
  • ½ oz Rhum Orange Liqueur
  • ½ oz fresh lemon juice

Instructions

  • In a shaker with ice vigorously shake all the ingredients.
  • Strain into a short glass with ice cubes.
  • Decorate with a slice of orange or lemon and a sprig of mint.
Course: Cocktails and Drinks
Author: Christine D'Abrosca

Notes

(*) To make the vanilla infusion with St. Elizabeth Allspice Dram, place ¼ of vanilla bean in a 6 ounce jar with lid. Add 5 ounces of St. Elizabeth Allspice Dram and let stand for 24 hours. Before using, remove and discard the vanilla.

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Soy Enriqueta Lemoine

I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos. Read more about Enri.

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