This is now the third version of this post (although this is new to you all out there). I couldn’t get it right. For background, I had just finished the history chapter of the Joy of Mixology (I have already penciled-up the margins and written down a list of some interesting sounding cocktails). One in particular I thought I’d like to try, possible hot. Then it got really nice and spring-like around here and I put that to bed for a week.
Then I decided I should just try it as is. What struck me initially was the drink’s simplicity. Rum and molasses. I love molasses. One of my favorite things to eat as a child (and occasionally now) was cream of wheat and molasses. No. I did not grow up on the prairie. My mother didn’t allow us many sweets or processed foods. For the longest time starfruit and kiwis were considered top shelf sweets around the house. Until I hit grade school and was introduced to the peanut butter cup.
However there was no recipe for this. The drink, the Black-Stripe, was mentioned in passing as something that was drunk around the 1700s. And out of this loose basis for a cocktail recipe I thought I’d put something together.
The trick to this drink was balance. And then when I still couldn’t get that right, Luxardo cherry syrup. See what I’m doing here? If you’ve bought any of these items then you can reuse them in other drinks. The only molasses I had around the house was unsweetened black strap molasses. It’s a bittersweet flavor at best, very robust and rich but the problem was that along with the rum it wasn’t making the best tasting drink. That’s when I introduced the cherry syrup. That isn’t overwhelmingly sweet either but it added enough to give the drink some kick and flavor.
I had decided ahead of time that I wanted to layer this drink. Also, I thought it best to keep it on the small side. You can use a cordial glass or over-sized shot glass to make this.
1/2 Tbsp black strap molasses
1 oz 10 Cane Rum
2 tsp Luxardo cherry syrup
Slowly pour into the bottom of a cordial glass the molasses, then the rum. Over the back of a bar spoon slowly pour the syrup down the middle of the glass. The syrup should settle on top of the molasses creating a dark black to blood red stripe in the glass.
Now, as is, you might want to quickly shoot the cocktail to get it all down in one gulp, as the molasses quickly settles to the bottom of the glass and stays there. Otherwise, after you’ve admired the stripe you just created, use a stir stick to quickly mix all the ingredients in the glass together. This is not a light drink. It’s rich and flavorful, and for some might be too flavorful. Proceed with caution.