The Sarawak Cocktail

Author

Jeff Bell and Jim Meehan, PDT, from "The Art of Blending" by Lior Lev Sercarz

Servings

1

Category

Drink

Ingredients

• 1 teaspoon demerara sugar
• 1/2 teaspoon Borneo N.26 spice blend, divided
• 1 3/4 ounces golden rum, preferably Banks 7 Golden Age
• 2/4 ounce plum brandy, preferably Clear Creek
• 1/2 ounce Averell Damson Gin Liqueur or sloe gin
• 3/4 ounce fresh lemon juice
• 1/4 ounce Martinique cane syrup

Directions

1. In a small bowl, combine the sugar and 1/4 teaspoon of the Borneo. Wet the rim of a chilled cocktail glass and coat it with the spiced sugar.
2. In a cocktail shaker, combine the remaining 1/4 teaspoon of Borneo with the rum, plum brandy, gin liqueur, lemon juice and cane syrup. Fill the shaker with ice, shake well, strain through a fine-mesh strainer into the prepared glass and serve.