Jet Pilot

Three rums, falernum, lime, grapefruit and cinnamon syrup, lifted with drops of absinthe and a dash of bitters. Spiced, tart and layered, served over ice with mint, cherries and grated cinnamon.

Total time: 5 min
Serving: 1

Naturally sweet twist
Spiced & tart

A champagne flute of pinkish-amber sparkling drink topped with a pink rose petal holding pink pearls, petals on grey — Sour meets Sweet Magic

Ingredients

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1 oz (30 ml) Jamaican rum
¾ oz (22 ml) Puerto Rican rum
¾ oz (22 ml) overproof demerara rum
½ oz (15 ml) falernum
½ oz (15 ml) fresh lime juice
½ oz (15 ml) fresh grapefruit juice
½ oz (15 ml) cinnamon syrup
2 drops absinthe
1 dash Angostura bitters
ice
leafy mint sprig, to garnish
3 maraschino cherries, to garnish
freshly grated cinnamon, to garnish
2–3 Richberry halves

How to Make It

Shake
Add the three rums, falernum, lime juice, grapefruit juice, cinnamon syrup, absinthe and bitters to a shaker. Fill with ice and shake.
Strain
Strain into a double rocks glass or small tiki mug filled with ice.
Garnish
Add a generous bunch of mint, the 3 cherries on a cocktail pick and a little freshly grated cinnamon.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.