Today Im bringing you guys a hidden gem of a cocktail called, I Left My Wallet in La Segunda. This cocktail was created at a restaurant called M.Bird in Tampa, Florida and it is an homage to the famous La Segunda Central Bakery that is also in Tampa. Main notes of the cocktail are Rich Jamaican Rum, Guava, and an overall sweet/booze forward profile. Secondary notes are of coconut and pineapple. The texture of the cocktail is rich but not as rich as a painkiller or Pina colada.

I Left My Wallet in La Segunda
1/2oz Lemon Juice
1oz Pineapple Juice
2/3oz Guava Puree
1/3oz Coco Lopez
1/4oz M.Bird's House Orgeat(see below)
1oz Smith and Cross Jamaican Rum
3/4oz Goslings Rum(you can float it over the top or include in drink)

Build ingredients in a shaker tin and fill with a small scoop of crushed or pebble ice. Shake vigorously till ice is melted and all ingredients are well mixed. Pour unstrained into a collins glass. Fill the rest of the way up with crushed or pebble ice. Garnish with a pineapple frond and with a cherry and wafer skewer.

M.Birds House Orgeat

8oz Demerara Sugar
4oz Almond Milk(Unsweetened)
1/2oz Papa Pilar Rum
1/2oz Appleton Rum (I used Appleton Signature)
1 Drop Rose Water
1 Drop Orange Flower or Orange Blossom Water

Heat the almond milk and sugar together in a sauce pan over medium to low-medium heat. Whisk together until it is throughly mixed, can take up to 10 mins. Remove from heat and let cool. Then add your rum and rest of ingredients.If you want more floral notes, you can add an extra drop of rose and orange flower water but dont overdo it.

Note: This is the exact recipe as specified in the book. If you want everything to taste correctly you do need these exact rums. You may be able to get away with subbing Coruba or Myers for Appleton. But it's tough to sub anything for papas pilar due to its unique dark and sweet profile.

#cocktail#summerdrink #tiki #guava #coconut #rumcocktails

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