Named for the East India Trading Company captain who introduced the pomelo fruit to Jamaica, this cocktail is a beautiful cold-weather take on the classic Daiquiri. To add an extra dimension to the flavor, beverage director Justin Elliott incorporates a pomelo falernum made with Caribbean spices and almonds.
2 oz. white rum
½ oz. fresh lime juice
½ oz. pomelo falernum
1 dash absinthe
Tools: shaker, strainer
Garnish: dehydrated lime wheel (or a fresh lime wheel)
Combine the ingredients in a shaker with ice. Shake until chilled. Strain into a chilled coupe and garnish.
3 pomelos worth of zest (reserve the juice)
20 grams fresh ginger, sliced thinly
6 oz. overproof rum
100 grams raw almond slivers
4 grams nutmeg
4 grams allspice berries
7 grams cloves
2 whole cardamom pods, smashed
Toast the nutmeg, allspice, cloves and cardamom for 5 minutes, or until you can start to smell the oils. Add the almond slivers and toast for an additional 5-7 minutes until they turn slightly golden. Remove from heat and let cool. Meanwhile, combine the pomelo zest, ginger and rum in a container. Combine the spices and almonds with the zest mix and let sit for 48 hours before use. Double strain the liquid. Combine the 1 part of liquid with 2 parts of simple syrup (1:1) and shake to integrate.
Justin Elliott, The Townsend, Austin, Texas