Cradle to the Grave

Mary Palac at the Paper Plane in San Jose, California created this lovely sipper as an ode to the funky flavors of Jamaican rum. Palac leans into the complexity with smoky artichoke amaro, nutty dry sherry, and the rich Caribbean bouquet of allspice dram.
Palac uses a house saline solution, but since every bartender has their own mix, we just start with a very small pinch of salt tossed right in the shaker and adjust to taste.

Ingredients
- 1½ parts Aged rum
- ½ part Artichoke amaro
- ½ part Dry sherry
- ¼ part Allspice dram
- 1 pinch Salt
Instructions
Stir all ingredients with ice until chilled. Strain into a chilled cocktail or coupe glass. Garnish with a dusting of freshly-grated nutmeg.


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Read more
- Cradle to the Grave recipe at Punch
