Post #770130 by arcadiandj on Wed, Nov 9, 2016 5:28 PM

On 2016-10-16 22:15, rummy_dearest wrote:
Not sure, but the heart of the sailor sounds like it might be based off of the fog cutter: the nutty flavor of the macadamia nut infused rum replacing the nuttiness of the orgeat, the amontillado sherry, etc. Maybe sub the rums out for the liquors, maybe use half an ounce of peach brandy and half an ounce of creole shrub in place of the brandy/cognac? I've seen bars use fruity bitters in fog cutters (like apricot bitters) so that could work, too.

That's where I would start at least. Good luck! Those drinks sound, good let us know if you figure them out!

Ok, so using the Fog Cutter as a guide-and getting some guidance from the bar keeps, here is what my wife and I have been trying:

1 1/2 ounce demerara rum, 1/2 ounce Smith and Cross, 1/2 ounce Clement Creole Shrub, 1/2 ounce peach snaps (the bar keeps said they use Geffard crème de peache-we ordered it from Hi Times and it will be here this weekend), 1/2 ounce amontillado sherry, passion fruit bitters, and we took advice from this thread and have used more or less 1/4 ounce orgeat. We also use the rind of a grapefruit for garnish.

We both like the drink, but it is not yet as good as what we've had at the Undertow. We like how it is more of a sipper but "tiki"/rum flavored as opposed to a Manhattan or something of that ilk and we like that it has layers including how it seems to get better as the ice melts-the Undertow serves the drink with a cube, and we use a sphere of ice. I think the Undertow drink is smoother and darker/more bourbon/rye like.

So we have made a few attempts at this-and we will make more, so it could become a staple, but it is not as good as the Undertow.

More to come...