- ½ oz fresh lime juice
- ½ oz fresh orange juice
- ½ oz SC Honey Syrup (recipe follows)
- ¼ oz John D. Taylor’s Velvet Falernum
- ¼ oz St. Elizabeth Allspice Dram
- 1½ oz rhum agricole vieux (Duquesne Élevé Sous Bois or J.M Gold)
- ½ oz blended aged rum (Appleton Estate Reserve or Real McCoy 5 Year)
- 1 dash Angostura bitters
SC Honey Syrup (makes 3 cups/24 ounces)
- 1½ cup honey
- 1½ cup water
- GARNISH Three maraschino cherries and a pineapple chunk speared on a cocktail pick, or three maraschino cherries on a cocktail pick plus a pineapple frond
- Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice, flash blend, and pour contents into a footed pilsner glass. Add garnish. NOTE The garnish cleverly represents the Morse code. The three cherries are the “dots,” and the “dash” was, traditionally, at Don the Beachcomber’s, a rectangular chunk of pineapple. At Smuggler’s Cove we choose to use a pineapple frond as our dash.
For the honey syrup
- Heat the honey in a saucepan over medium heat until runny and not viscous—nearly to a boil but not quite. Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool. Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
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