The Snail
In the Tiki era, cocktails often had long lists of ingredients—and many recipes were closely kept secrets. The snail takes this tradition to the extreme, with over a dozen ingredients that together make for a beguiling but well-balanced punch.
Ingredients
- 8 ounce(s) Flor De Caña 4 Year Gold Rum
- 4 ounce(s) Daron Calvados
- 2 ounce(s) Cruzan Black Strap Rum
- 2 ounce(s) St. George Aqua Perfecta Pear liqueur
- 2 ounce(s) Cachaça
- 2 ounce(s) Domaine de Canton
- 2 ounce(s) Balcones Rumble
- 1 3/4 ounce(s) Aperol
- 1/2 ounce(s) Hum liqueur
- 2 ounce(s) simple syrup
- 4 ounce(s) freshly squeezed lime juice
- 2 ounce(s) freshly squeezed lemon juice
- 7 ounce(s) The Bitter Truth Jerry Thomas Own Decanter Bitters
Instructions
- Mix all ingredients in a large mixing cup and transfer to a porcelain snail (or similar tiki-ware) filled with large ice cubes and topped with crushed ice. Serve with colorful straws.
Notes
Photography by Jenna Noel.
