This is a potent mix of three types of rum and a blend of fruit juices. The classic finish is to float a bit of 151 proof rum right on top.
Invented at Don The Beachcomber in 1934 SERVES 1
Ingredients
- 1 ounce light rum
- 1 ounce gold rum
- 1 ounce dark rum
- ½ ounce apricot brandy
- 1 ounce creme de banane
- 1 ounce pineapple juice
- 1 ounce fresh lemon juice
- 1 ounce fresh lime juice
- ¼ ounce grenadine
- 1 tablespoon brown sugar
- ½ ounce 151- proof rum
- mint or tropical fruit for garnish
Directions
Fill a shaker with ice. Pour in all the liquid ingredients except the 151-proof rum. Shake; strain into an ice-filled highball glass. Pour the 151-proof rum over the back of a spoon, floating it on top. Stir gently. Garnish with mint.
MORE specialty shops at which to spend, spend, SPEND on cool foodstuffs!
I’m a big fan of Batali’s, D’artagnan, and Urbani, and can’t wait to visit the others. FYI — D’Artagnan’s cassoulet kit is to die for, and perfect for a large dinner party.
Thanks for helping me to further lighten my wallet, buddy. — S
I enjoyed watching the video as always. I am waiting for my leftover pork chop to warm right now, I’m hungry, and hearing the sizzle of the sausage when you grilled it pushed me over the edge.
I’m so excited that you mentioned Collatura. It’s such a great ingredient and I just gave my one and only bottle away to a friend…So here’s the big question: Where’d you get yours???I’m jonesing for the stuff something fierce!
And BTW, thanks for the great foodie round up. Invaluable!
I usually order it from a place in the Chelsea Market way in the back on the south side. Though I blank on the name. But sometimes, you can find it right here in LA at surfas (sp??) in CC. Hit me direct (greg at sippitysup dot com) if you really want the NYC source. I know I have it somewhere. GREG
I have fond memories of zingerman’s sandwiches in college ( the first time around). If you ever make it Ann Arbor, make sure you visit!
Wonderful list, good luck with your Bouchon reservation!
I did not realize you were from Michigan. I spnt 6 years of my childhood there. GREG
You eat so well. This is a good list for anyone to tackle if they’re looking for quality products. We can trust the expert!
Yes, I enjoy cruising the internet for unusual products.
Greg, great list of gourmet goodies. When we are in the mountains I need all of the sources I can get because things are hard to find there.
I would love to have a meal at the French Laundry one day. Thomas Keller began his career in North Palm Beach and we’ve been to the little French restaurant there on A1A where he was a chef before he was the famous Thomas Keller.
Sam
I have read that he got his start there. He worked at Checkers in Downtown LA. He made quite a splash in the 1990s and soon left LA to start The French Laundry. It will be fun to have at least his “influence” back in town. GREG
one of the many reasons why I cannot wait to move back to cali–all the great places to eat and shop for gourmet foods. we have a decent italian section here in baaaahston called ‘the north end’.
I’ve heard of Zimmerman’s, good things actually. But you know what I love best of cali besides all the hot surfers and year long sun? I love that it truly is the BEST place to get a fish taco. Can I get an amen?
Am I the only one that ‘sometimes’ has to think twice of the answer to the math problem below?
We have great restaurants here, I know you live on the “island” but you must get into Boston some? Though there is no way you can get a good fish taco there. This much is true.GREG
nice little grocery list of sources — I bookmarked two that I had not heard of — I have a great vanilla bean source that is soooooo affordable.…maybe I will blog about it but not until after I have bought tons at their low low price.
… is right in your own backyard! Or maybe I mean front yard. Do you live uptown or downtown? GREG
I was just at their store yesterday. Picked up some soppressata. Nice list Greg.
Eric
A great list of sources, Greg! My husband had dinner at Bouchon in Las Vegas before I joined him and he enjoyed it, he thought it was even slightly better than per se (but of course it is not a 5 star). We’re still hoping to be converted into Thomas Keller fans when we go to French Laundry 🙂 Sent you an email regarding Alex. We’ll be in San Diego next week to eat at Addison, a short turnaround trip again but I hope to come to Southern California again sometime soon for a longer vacation (it would be so much fun to meet you one day!)
When I ate at the Addison about a year ago it was a revelation. Mostly because I found it shocking that a restaurant of that caliber could thrive in San Diego. It’s as good as anything in Los Angeles. Though it’s location is very odd. It’s in an upscale golf resort making it feel a bit stodgy and isolated in my opinion. Once you get inside the stuffy faux European ambiance borders on tacky. I guess it is to appeal to the set that wants to feel that they have “arrived”!
But the food was fantastic. I remember very good prawns with citrusy dates and a wine list that was fascinating and diverse. Have fun. GREG