Around the World in 60 Cocktails: Black Pearl
Think of Black Pearl today and one is more likely to think of Captain Jack Sparrow’s eerie ship from Pirates of the Caribbean than the underwater gems of the South Pacific. Yet, the two do have one common factor – they are both (in Captain Sparrow’s words) “nigh uncatchable”.
Found in the thousand-colored lagoons of French Polynesia, black pearls are veritable jewels of the sea that have been the stuff of dreams for centuries. Rare, exotic and oh-so-glamourous, the mere mention of black pearls conjures up thoughts of deep tropical waters, swaying palm trees and good men gone mad in search of them.
Thankfully, you don’t have to travel that far for your own Black Pearl. We’ve replaced Triple Sec with the ripe fruit flavors of Bitter Truth Apricot Liqueur and used a French agricole style of rum that is sweet, fruity and subtly floral. Enjoy this tropical riff on the iconic Mai Tai – a taste of paradise if ever there was one!
- 3 dashes Angostura Bitters
- 1/2 oz. Monin Cinnamon syrup
- 1/2 oz. Boiron guava puree
- 1 oz. Fresh lime juice
- 1/2 oz. Bitter Truth Apricot Liqueur
- 1/2 oz. Chalong Bay rum
- 1 oz. Clément VSOP Rhum Agricole
- 1 oz. Fentimans Ginger Ale
How to prepare:
- Chill a sling glass & put to one side
- Prepare a nutmeg garnish
- Add all ingredients into a cocktail shaker
- Top with cubed ice & shake for 10 seconds
- Empty ice from sling glass
- Fine strain
- Garnish with grated nutmeg