Good Fortune
Umeshu and orange marmalade with aged rum. Jammy, tart, and warmed by chile.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Ron Zacapa 23 rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| umeshu | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| orange marmalade | 2 teaspoons10 ml |
| fresh lime juice | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| Vanilla & Chile Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
Uses an open flameA step here involves a lit match or a torch near citrus oil or alcohol, both of which catch. Work away from anything that can burn, keep the bottle well back from the flame, never flame anything over a glass you are holding, and never add alcohol to something already alight. Expect a brief flare — that is the point of the technique — and give it room.
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Preparations
Vanilla & Chile Syrup30 minutessee method
Boil a cup of water, stir in two cups of demerara sugar until dissolved, then take it off the heat and add two chopped jalapeños. Split four vanilla beans, scrape the seeds in and add the pods. Cool completely and strain.
Method
- Chill the cocktail glass in the freezer.
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Double strain the cocktail into the chilled cocktail glass.
- Hold the strip of orange peel about 2 inches above a lit match for a couple of seconds. Twist and squeeze the peel over the lit match while holding it above the cocktail and taking care to avoid the flames. If desired, rub the torched peel around the rim of the glass. Garnish with it.
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