VaVa Voom

The July/August issue of Imbibe magazine has a recipe for the VaVa Voom by Sean Muldoon of The Merchant Hotel in Belfast (recently awarded World's Best Drinks Selection at TotC).

The VaVa Voom (Variation)

2oz Aged Rum (used Barbancourt 8)

2 tsp. white Creme de Cacao

5 tsp. fresh Lime juice

2 cubes pure Cane sugar

1 dash Fee bitters

1 dash Angostura bitters

1.5 tbsp Apricot preserves

Muddle the cubes with the bitters, and the rest of the ingredients, over ice.

Shake, and pour into a chilled coupe.

So, why is it a variation of Muldoon's? Because I didn't have Cane Syrup, or Apricot brandy.

Regardless, it came out fantastic, and reminded me of the mature Tiki drinks that I've loved so much at the Flatiron Lounge.