The Night Marcher Recipe
Adapted from Audrey Saunders, Chad Solomon, and Christy Pope
Difficulty: Easy |
Total Time:
10 mins
|
Active Time:
|
Makes:
1 drink
The Night Marcher is a signature drink at Los Angeles’s Tar Pit, an all-star restaurant-bar venture put together by Audrey Saunders, Chad Solomon, Christy Pope, and Mark Peel. While the spot is more old Hollywood glamour than tiki kitsch, the barstaff is incorporating neo-tropical drinks like this one into the menu.
Game plan: To make the Demerara simple syrup, combine equal parts Demerara sugar and water, and heat, stirring, until the sugar has dissolved. Cool before using.
This recipe was featured as part of our Tiki Cocktails photo gallery.
INGREDIENTS
- 2 1/2 ounces aged white Martinique rum
- 1/2 ounce 151-proof Lemon Hart Demerara rum
- 1/2 ounce green Chartreuse
- 1 1/2 ounces ginger beer
- 3/4 ounce freshly squeezed lime juice
- 3/4 ounce Demerara simple syrup
- 1/8 teaspoon Cholula Mexican hot sauce
- 2 dashes angostura bitters
- Crushed ice
- 1 piece candied ginger, for garnish
- 1 lime wedge, for garnish
INSTRUCTIONS
- Combine all ingredients except ice and garnishes in a tall glass and fill halfway with crushed ice. Place a long-handled barspoon in the glass, hold the handle between your palms, and slide your hands back and forth to swizzle the drink until combined.
- Top with more crushed ice to fill the glass and swizzle again until combined and well chilled. Garnish with a piece of candied ginger and a lime wedge.
Really, what's with the hot sauce in a tiki drink? I realize it's just a 1/8 tsp but save it for a Bloody. Please, people. Give me a pickled jalapeño as garnish if you must; at least I can discard that.
Ditto on StriperGuy's Chartreuse comment.
Ick, ick, and ick.
No hot sauce in my rum thank you.
And mixing chartreuse with rum is another ick. Those just don't go together.
Do you guys actually taste these things, or just throw junk in a shaker and pass them off on Hollywood posers who don't know the difference?