The Callaloo Cooler is a spicy cherry bomb, kept in check with fresh lime juice and a bit of sparkling water. It’s the creation of Melissa Garcia at Smuggler’s Cove, and it’s an offbeat (though welcome) flavor profile for a tiki joint; cherry, baking spice, and oakwood dominate.
Garcia calls for a dash of Angostura bitters, but spiced cherry bitters would work well here if you’ve got ’em. If you don’t have plain seltzer or club soda, a mildly-flavored sparkling water (like, say, Lime LaCroix) would do alright here in a pinch, since the measure is fairly small.
- 1 part Sparkling water or Flavored sparkling water
- 2 parts Aged rum
- ½ part Cherry brandy
- ¾ part Lime juice
- ½ part Cinnamon syrup
- 1 dash Aromatic bitters or Cherry bitters
Add the sparkling water to a tall glass. Shake the remaining ingredients with ice and strain into the prepared glass. Top with ice to fill, and garnish with freshly-grated cinnamon and a fat sprig of mint slapped between your hands and then tucked into the side of the glass.
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- Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate