While it is fun to go out to Smuggler’s Cove, I find I have a semi-low tolerance for tropical drinks.
Fortunately, Martin Cate’s menu encompasses more than just Exotic drinks. In fact, it is nearly a cross section of Rum Cocktails from the beginning of their history to the present day.
For example, the other day I rather enjoyed the Black Prince, which could only be described as a rum version of the NY “brown, bitter, and stirred”.
According to the Smuggler’s Cove menu it is, “A dark and complex concoction consisting of aged Guatemalan rum, Punt e Mes, Averna, and orange bitters. Created by Phil Ward at Death & Co. in NYC, this is an excellent showcase of rum’s versatility.”
In fact I enjoyed it so much, I decided to try to replicate it at home!
I don’t know the exact recipe, and also don’t have Punt e Mes in the house at the moment, but found this version of the drink quite enjoyable.
1 1/2 oz Zacapa 23
3/4 oz Carpano Antica
1/2 oz Averna
1 dash Regan’s Orange Bitters, 1 dash Fee’s Orange Bitters
Stir with ice and strain into a cocktail glass.
Hm, while I liked the Punt e Mes version at Smuggler’s Cove a lot, I think I may like it a bit more with Carpano Antica, as it is not quite so sweet. Gonna have to give it a try again when I get Punt e Mes back in the house.
If anyone knows the exact recipe, drop me a note or comment.
Thanks to Matt Browner Hamlin for the proper Black Prince, straight from Phil Ward:
2 oz dark aged rum
0.75 oz Punt e Mes
0.5 oz Averna
Dash orange bitters
Stir and strain into a cocktail glass. Garnish with an orange twist.