Incommunicado Cocktail #7

Some say there is nothing new in the world of food. There is little that has not been done before and new recipes invariably are just variations on old themes. The world of cocktails is not different. I have whipped up mixtures of spirits and enhancers believing them to be original inspirations only to find they had been mixed and named by others before me. There is no wrong or right and drinks have been named and renamed over and over again. The fun is in the trying!

Like a talented chef a worthy bartender must have a palate for what tastes good together. The best bartenders and chefs are adventurous and love to try the new, sometimes successful and sometimes not so.

Today I offer you an original creation. It is tropically inspired and has a balance of fruit, alcohol and spice. I wanted to name my concoction the “Incommunicado Cocktail”, but it seems that some of Jimmy Buffet’s people grabbed up that one for their cocktail menu. Undaunted, I shall call my version the Incommunicado Cocktail #7 to signify the typical days one vacations with such tropical libations at their side.

Incommunicado Cocktail #7

  • ½ Ounce Light Rum
  • ½ Ounce Gold Rum
  • ½ Ounce Papaya Syrup*
  • ½ Ounce Apricot Brandy
  • 1 Dash of Creole Bitters

Combine the above into a shaker filled with ice.  Shake Like Crazy and Strain into a Tall Glass Half Filled With Crushed Ice.  Top with Club Soda and Stir.  Float 1/2 Ounce of Dark Rum on Top.  Garnish with Whatever Inspires You (I Used Papaya)

*Papaya Syrup

  • ½ Cup Water
  • ½ Cup Sugar
  • One Whole Papaya, Skinned and Seeded

In a Large Saucepan Bring Water and Sugar to a Boil.  Reduce Heat, Add Papaya Pulp and Simmer for 5 Minutes.  Cool and Press Everything Through a Fine Sieve.  Bottle in a Sterile Jar (keeps for a week in the fridge).