Dead to Port: A Split-Base Winter Cocktail

Name: Dead to Port: A Split-Base Winter Cocktail
Yield: 10
Cuisine: American

Recipe: Ying Chang , Strong Water , Anaheim, California

Photo: John Valls

November 06, 2023

Aiming to craft an unexpected holiday cocktail for Strong Water Anaheim’s annual Hula Days, co-owner and beverage director Ying Chang started with a base of bourbon and overproof Jamaican rum. “The seamless fusion of Smith & Cross’ captivating funk with bourbon introduces a lively tropical essence that forms a splendid cornerstone for this cocktail,” says Chang. A richly spiced cranberry syrup lends a wintry vibe.

Ingredients

1 oz. bourbon
1 oz. overproof Jamaican rum (Strong Water uses Smith & Cross)
3/4 oz. spiced cranberry syrup
1/2 oz. demerara syrup (2:1)
1/2 oz. fresh lime juice

Tools:shaker, strainer
Glass:rocks
Garnish:marigold

Preparation

Shake all of the ingredients with ice, then strain into a rocks glass filled with a single large ice cube. Garnish with a marigold.

Spiced Cranberry SyrupBlend 7 oz. (about half a can) of jellied cranberry sauce (not whole berry) with 16 oz. of unsweetened 100 percent cranberry juice until smooth. In a skillet, dry toast 5 grams of ground cinnamon, 2 1/2 grams of ground allspice, 1 1/2 grams of ground nutmeg, and 1 gram of ground cloves just until aromatic. Add the spices and blended sauce to a saucepan with 10 oz. of water, 300 grams of light brown sugar, 150 grams of granulated sugar, 2 1/2 grams of kosher salt, 2 oz. of orange juice, and the peel of half an orange. Bring to a boil over medium heat, then reduce the heat and simmer for 45 minutes. Remove from heat and cool, then strain through a fine strainer and bottle for use. Keeps refrigerated for up to 1 month.