🍹 Home Bar Network presents the JET PILOT – made famous in the 1950s at the notorious Luau Restaurant in Beverly Hills.
This ultra leaded frosty tropical tiki cocktail will have you feeling yourself in no time. Honestly, you won’t believe all the tropical sweet fruit flavors you get from the mix of three rums plus cinnamon syrup, fresh lime and grapefruit. It’s a flavor explosion and the perfect way to kick off the evening.
Here’s the bottles you’ll need! We were able to find them all at Total Wine, but any larger liquor store should have these in stock as well.
1/2 oz Fresh Lime Juice
1/2 oz Fresh Grapefruit Juice
1/2 oz Cinnamon Syrup*
1/2 oz Velvet Falernum
1 oz Black Blended Rum (we used Goslings Black Rum)
3/4 oz Blended Aged Rum (We used Pusser’s)
3/4 oz oz Black Blended Overproof Rum (We used Plantation OFTD)
1 dash Herbstura*
DIRECTIONS: This cocktail calls for “flash blending” so if you have a nutribullet or small blender, that will work best. Add all ingredients to blender. Add 12 oz crushed ice and 4 smaller cubes to help agitate the mixture. Pulse blend a few times and pour into a double old fashioned glass.
*Cinnamon Syrup: Add 2 cups sugar, 1 cup filtered water and 3 small (3 inch) cinnamon sticks to a pot. Heat over medium and stir until sugar dissolves. Take off heat and cover for 12 hours. Strain and bottle. Will last in fridge 2-3 weeks.
*Herbstura: Combine 1 oz Herbsaint and 1 oz Angostura in a small bottle. If you don’t have Herbsaint, absinthe is a good substitute.