Captain Awesome
Cucumber and coconut with a chile burn underneath. The name is not overselling it.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Cucumber Slices | 2 |
| London dry gin | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lemon juice | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Ancho Reyes | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Mahiki coconut rum liqueur | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Demerara Syrup | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| pineapple juice | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
Tools
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Preparations
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Remove the skin and core from a fresh pineapple, reserving both for the Spiced Pineapple Water. Chop the pineapple flesh, place it in a blender, and puree until smooth. Strain through a chinois.
Place the reserved pineapple skin and core, cinnamon sticks, a chipotle chile pepper, allspice berries, whole cloves, cacao nibs, and 6 quarts water in a saucepan and warm over low heat. Cook until the water is very fragrant. Strain before using or storing in the refrigerator.
Method
- Add the cucumber slices to a shaker and muddle.
- Add the rest fill the shaker two-thirds with ice, and shake hard until cold.
- Strain over a large ice cube into the rocks glass. Garnish with the slice of cucumber.
Mixology by Whiphttps://mixologybywhip.com/recipes/captain-awesome
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