Tiger Balm

TIGER BALM

• 2 oz. / 60 ml. Brugal añejo rum

• ¾ oz. / 22.5 ml. fresh lime juice

• ¾ oz. / 22.5 ml. simple syrup

• ⅛ oz. / ¾ tsp. Branca Menta

• 1 dash Angostura bitters

• mint leaf with 1 drop Branca Menta to garnish

METHOD
add all ingredients to shaker tin / shake with ice until chilled / strain into coupe or Nick and Nora / garnish with a mint leaf and a drop of Branca Menta on the surface of it

ABOUT
This cocktail was created in 2008 by Kirk Estopinal (@kirks_quarantunes) and featured in The Bartender’s Manifesto by Emma Janzen (@emmajanzen) and Toby Maloney (@tobycocktail). Kirk set out to make a mojito that neither looked like one nor required the effort. It drinks more like a daiquiri, but the subtle mint notes give it that nod. He chose Brugal Añejo for its honeyed viscosity that holds up as the drink warms, without becoming texturally awkward. These days, he says he’d probably serve it on the rocks to make sure it evolves in a delicious way. Cheers y’all!