I am excited to introduce a new column here at The Year in Food! The Tippler is dedicated to cocktail culture, homemade bitters and liqueurs and the like, and the people who make it amazing. My pal James from Slow Club agreed to share one of his favorite cocktails for this, the inaugural installment. Thanks, James!
The drink’s name is in reference to an 1823 uprising in what is now Guyana. Upwards of 10,000 slaves from the region’s sugar plantations rebelled against the British in the town of Demerara. The rum he uses in the cocktail comes from the same town.
One of the things I enjoy most about James’ drinks is that they are always well-balanced – never cloyingly sweet or too heavy on the acids, and this is no exception. The Demerara 1823 is a cozy, late-winter kind of affair with a pleasing interplay of spicy notes and citrus. Bottoms up!
by James Goad, Slow Club
2 oz. of El Dorado 5 year rum (or any rum that’s aged 4+ years)
1/2 oz. maple syrup
3/4 oz. lemon juice
2 dashes creole bitters
2 dashes mulling spice bitters
1 egg white
1 mint leaf, garnish
Shake contents without ice (dry shake). Add ice. Shake vigorously. Strain into chilled coup glass. Garnish with sprig of mint. Enjoy!