While perusing our home “cocktail menu,” Lulu came across two she hadn’t had in a while –– my Jet CoPilot and “Tony Rocky Horror.” She asked, “What’s the difference?”
Without a beat, I said, “Well, one has rums, falernum, lime, cinnamon and absinthe. The other has rums, falernum, lime, cinnamon and absinthe.” (I’ll be here all week, folks! Tip the veal! Enjoy your server!)
Seriously, in the world of Tiki (rums, citrus, spices, sweet) this is common. In addition to the cheap laugh, the comparison inspired me to create this “Same But Different” series of our blog.
There are a lot of juices, mixers, bitters, and other flavors that can be used to create cocktails in all genres, including Tiki. Still, sometimes the smallest changes can make huge differences – these two drinks make a pretty apt example.
| Tony Rocky Horror by Sam Ross at Attaboy, 2007 (as demonstrated by Leandro Di Monriva) | Jet Co-Pilot (Original) |
|---|---|
| Rum: 1-1/2 oz. Jamaican (Appleton 12-year, reserve or select) | Rum: 1 oz. Goslings Black Blended |
| Rum: 1/2 oz. pot still (Doctor Bird, or Hamilton Black) | Rum: 3/4 oz. blended aged |
| Rum: 3/4 oz. black blended overproof | |
| Falernum: 3/4 oz. (Velvet falernum, or homemade) | Falernum: 1/2 oz. (Velvet falernum, or homemade) |
| Lime: 1-1/4 oz. juice (whole lime) | Lime: 1/2 oz. juice |
| Cinnamon: grated (garnish) | Cinnamon tincture (DM me on IG for the recipe) |
| Absinthe: 1 dash | Absinthe: 1/2 dash |
| Plus | Plus |
| Orgeat: 1/2 oz. | Lemon: 1/2 oz. juice |
| Lime Wheel (garnish) | Rich Simple: 1/4 oz. |
| Angostura: 1/2 dash |
Directions:
- Add all but garnish(es) to a spindle mixer tin with crushed or pebble ice and “agitators.”
- Flash blend.
- Dump with “gated pour” into double old fashioned glass (or Tiki Mug!)
- Add garnish, if any.
Rums, Falernum, Lime, Cinnamon, and Absinthe?
SO CLOSE, RIGHT??! Well… not really. The specific choices above, open up a canyon of difference. We can learn a lot by looking at what’s *unique* to each recipe and use what we discover in our own creations.
The “Tony Rocky Horror” was built specifically around Jamaican Rums, for their characteristic “funk.” The falernum helps to accent that earthy note and the single dash of absinthe adds to the roundness of the herbals flavors. An unusually large (in Tiki terms) amount of Lime adds an assertive astringence, while orgeat is used as the sweetener –– the almond flavor further fattens the profile. Finally, the cocktail is garnished with grated cinnamon.
The cinnamon’s heady bouquet prepares the drinker for the range of heavy flavors to follow. The rum “funk” combines with the lime’s piquant quality and the orgeat’s richness, making this a fat, rich experience with a velvet mouthfeel.
Jet Copilot is crafted from “mainstream” rums known for their rich molasses character. In this recipe, we use a little bit more of them –– specifically adding a high-proof rum. The falernum is reduced, as is the lime, which is split with lemon to smooth out the strong citrus hit. Simple syrup (albeit 2:1 or “rich”) adds “fat” (mouth-feel) without changing the flavors. The absinthe is split with Angostura for its added spice profile. Finally, the cinnamon is introduced as a concentrated “tincture” and combined with all the other ingredients.
The end result is a considerably lighter drink that is wildly spicy. The rums –– especially the higher proof –– provide an excellent foil to the hot cinnamon and the absinthe/Angostura combination (sometimes referred to as “herbstura,”) making this much more than a one-spice-pony.
Rums, Falernum, Lime, Cinnamon, and Absinthe!!
Same? Sort of. Different? Absolutely! Sometimes the small details make all the difference.
Wait! I’ve seen a different recipe for the Tony Rocky Horror!
Yep, you have. Things change fast in the cocktail world, and even the best bartenders adapt their recipes as they move around. Sam Ross (@samueljoelross) presents this cocktail in slightly different forms – sometime with cinnamon and a lime wheel and sometimes with nutmeg and mint sprig. My menu uses the earlier recipe, as I learned it from Leandro Pari Di Monriva (@theeducatedbarfly.)
See? Same, but different.
So Many Cocktails, So Little Time
Did we pique your curiosity? Did we get your taste buds all in an uproar? If yes, then GOOD. That’s our mission.
Hi there, We’re Tracy “Ty” Hall and Lisa “Lulu” Hall. We drink adult beverages.
We absolutely love food and drink. We think the best table at a restaurant/bar is – where else? – at the bar. For us, one of the best parts of our weekend is watching someone behind the stick move at lightning speed, mixing and shaking – especially when they are concocting something new and delicious.
Over the years, we’ve made friends with so many bartenders and restaurant managers, and eat/drink establishment owners, we thought it was time to share the adventure. We started our Instagram channel (follow us please) in 2019 and pivoted our blog this year from food to (mostly) all cocktails.
So glad you found us! Now comes the big pitch. We want to feature you and your cocktail on our blog. Are you a bartender with a fantastic recipe you want to talk about? Are you a bar manager with an amazing story? Just leave a comment below.
Salt, Sweet, Spirits. 