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St. Astor rum cocktail.I 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!So 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.I 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.Christine’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.The 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
- 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
- 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.
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