I adore breakfast drinks. No, I haven’t finally become so-far-gone a rummy that I’m starting my day with the stuff, but every now and then there’s nothing quite as refreshing (and restoring) as a nice brunch cocktail. A little hair of the dog that bit me.
It occurred to me a short while ago that I’d never heard of a rum-based brunch cocktail. I’d definitely not encountered a tropical-skewing breakfast drink — the closest I’d seen are the Port & Starboard Light drinks, which call for scotch and bourbon, respectively. At tiki events, the morning-after cocktail of choice has generally been a Ramos Gin Fizz (a personal favorite, thanks to Martin Cate) or a Bloody Mary (which I’ve always struggled to get excited about). It’s high time us tikiphiles had a morning drink of our own, a little Hair of the Mongoose.
Hair of the Mongoose
1/2 oz lemon juice
1/2 oz lime juice
1/4 oz passion fruit syrup (thanks, Flannestads!)
1/4 oz Licor 43
1/2 oz Clement Creole Shrubb
1-1/2 oz Clement Premiere Canne rum
1 oz half-and-half
1 egg white
Shake without any ice to get the egg white emulsified, then shake again with ice. Pour into a tiki or bamboo mug, and top with:
1-1/2 oz ginger beer (I use Cock-n-Bull)
Add ice to the mug to fill, if necessary. Grate fresh ginger root over the top.
This is my first real attempt at coming up with a cocktail on my own, and I’m pretty darned pleased with it (and freshly impressed with others who do this on a regular basis). Ginger is a common home remedy to ease tummy-aches, and I think the grassy elements in the Clement Premiere Canne make this something that tastes a little more crisp than your typical tropical. If you can’t find the Clement Premiere Canne (but really do try), stick to a crisp, silver Martinique rum. This drink is a sort of distant cousin to the Ramos Gin Fizz, with a definite tropical leaning. I hope you’ll find that it will put right the sins of the night before, rather than revisit them.
Mongoose chase the Cobra’s Fang away!
A few weeks after concocting this little beast, my friend Erik posted an old rum-based breakfast drink on his blog, appropriately named the Eye Opener Cocktail. (Erik is working his way through the entire Savoy Cocktail Book; dinners at his house are a treat on many levels, and he has spoiled me rotten with his cocktailian ways.) It uses an egg yolk rather than the more common egg white, and it sounds delish. I can’t wait to try one.