Recently, we had the pleasure of collaborating on the cocktail menu with our friends at Lexington Smokehouse and Bar. Lexington is an upscale southern-style kitchen and smokehouse located in the Westboro neighbourhood in Ottawa. They put out some fantastic fare, so we wanted to put our best foot forward with the cocktail menu.
We pushed our boundaries to help create (in our opinion) some very tasty cocktails – some of which we’re highlighting on this blog. If you can’t wait for the full breakdown, I suggest you make your way over to Lexington for a hand-crafted cocktail and juicy piece of brisket.
I have to admit that this drink is a little odd. The combinations certainly aren’t classic, but what else would expect from a pirate? They don’t play by the rules and neither does this drink. It doesn’t really fit into any classic category. The merging of rum and tequila is uncommon, but I think they compliment each other quite well in this instance.
1 oz Espolon Reposado tequila
1 oz Flor de Cana 7 year rum
1 oz fresh pineapple juice
¾ oz fresh lemon juice
¾ oz orgeat
2 dashes chocolate or mole bitters
Garnish: 5-6 dashes Angostura bitters floated and mint sprig
In a cocktail shaker, add all ingredients (excluding mint and Angostura bitters) and shake. Spank the mint (hehe) and place it at bottom of the glass. Fill three quarters of the glass with crushed ice and strain shaken ingredients. Top with more crushed ice and finish with 5-6 dashes of Angostura bitters.
This cocktail has an ‘evolving taste’. It slowly changes as you sip it.
Sip from the top and you get that bitter kick from the very start or sip from a straw and allow the drink to gradually get more bitter. Both are viable options.
I would say that if you are averse to very bitter drinks, starting from the bottom is the way to go. Personally, I prefer starting from the top, but I’m cool like that.
Regardless of how you drink it, I promise you will find it refreshing. The crushed ice ensures that it remains cool throughout and dilutes some of the strong flavours. It also pairs well with a warm patio and a rack of ribs, so be sure to try one the next time you’re at Lexington.
It’s unconventional – like us. We just hope Lexington’s guests are okay with that.