Rum Ba Ba
Passion fruit, cream, and orgeat, named for the soaked cake. Just as rich.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Appleton Estate Reserve Blend rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| heavy cream | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Orgeat | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| fresh lemon juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| passion fruit puree | 1¼ oz35 ml⅞ oz25 ml1 ⅝ oz50 ml2 ⅛ oz65 ml2 ½ oz75 ml |
| Peychaud's bitters | 2 dashes |
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
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Preparations
Preheat the oven to 400 F. Place 2 cups of almonds on a baking sheet, place them in the oven, and toast until they are fragrant, about 5 minutes. Remove the almonds from the oven and let them cool completely. Place the almonds in a food processor and pulse until they are a coarse meal. Set the almonds aside. Place 1 cup Demerara Syrup in a saucepan and warm it over medium heat. Add the almond meal and stir to combine. Remove the pan from heat and let the mixture steep until it has cooled completely. Strain through cheesecloth before using or storing.
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.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Fill a rocks glass with ice and double strain the cocktail over it.
- Garnish with passion fruit slice and fresh mint.
Mixology by Whiphttps://mixologybywhip.com/recipes/rum-ba-ba
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