Eudocimus ruber

Written By Daniel Zajic

EUDOCIMUS RUBER

  • 1¼ oz. / 37.5 ml. Amaro di Angostura

  • ¾ oz. / 22.5 ml. Trinidad rum

  • ½ oz. / 15 ml. pineapple liqueur

  • ¾ oz. / 22.5 ml. fresh lime juice

  • ¾ oz. / 22.5 ml. orgeat

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / garnish with lime twist

ABOUT
This is an original of mine, which is a Trinidad Sour riff. The name comes from the scientific name of the Scarlet Ibis, a red tropical bird, and also the name of the rum I used here. This Trinidad rum is particularly dry which works well with the two sweeteners: pineapple and orgeat. Cheers y’all!

Daniel Zajic
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