Old San Juan
May 18, 2008
The 55 foot cabin cruiser maneuvered through the cut and entered the Xcalak Bay in high winds. A man in a white blazer and cap held his drink high and shouted “Double Nickels” as the Ocean Angel surfed in on 12 foot waves.
The crew of women looked like the United Colors of Benetton. These beauties came in all skin tones from the palest pink to the richest ebony. Through my binoculars, I could see their glasses all held the same garnet hued liquid. They sipped with passion, licking moist lips.
My attempts to secure an invite to cocktail hour were squashed both on the marine radio and in person. I was politely spoken down to in my humble dingy. Only women with bare toes were allowed on board. It was on these words that I caught the first scent of this mysterious elixir — orange bitters!
The third day I paddled up to the cruiser’s bow I found a deep mocha crew member with a glass to her lips. When she spoke, a tiny garnet drop launched from her perfectly pink tongue and landed on my cheek. I lashed my tongue like a lizard to capture the drop — dark rum and Dubonnet!
I’ve done my due diligence, David. After many hours in the cocktail lab, I’ve recreated magic potion. It’s a strong concoction, so sip it slowly. I enjoy mine with pistachios.
The Orange Bitters
I began with the recipe for Regan’s Orange Bitters No. 5 and made some modifications to taste. If you didn’t plan four weeks ahead, you can always buy commercially produced bitters. The final effect may not be as intense, but you’ll still win the prize.
8 ounces dried clementine peels chopped very finely
1 teaspoon cardamom seeds removed from the pods
1/2 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon quassia chips
1/2 teaspoon powdered cinchona bark
1/4 teaspoon gentian
2 cups grain alcohol
4 1/2 cups spring water
1 cup raw granulated sugar
Place the peel, cardamom seeds, caraway seeds, coriander seeds, quassia, cinchona bark, gentian, grain alcohol and 1/2 cup water into a half-gallon mason jar, push the ingredients down so that they are covered by the alcohol and water. Seal the jar.
Shake the jar vigorously every day for a fortnight while dancing in a circle.
Pour the concoction through a cheesecloth. Squeeze the cheese cloth tightly to extract as much alcohol as possible. Reserve the alcohol in a clean, sealed mason jar.
Muddle the seeds and stems in a or mortar, then bring to a boil in a sauce pan with the remaining 3 1/2 cups of water. Reduce heat, simmer for 10 mins and allow to cool.
Place the seeds, stems and the water back in the original jar. Do the agitation dance for 7 more day
Pour the water through a cheesecloth. Discard the dry ingredients and add the water to the alcohol.
Place the sugar into a small copper saucepan and place over a medium-high heat. Stir constantly until the sugar becomes liquid and turns dark brown. Allow to cool for several minutes.
Pour the sugar into the alcohol/water mixture and allow the mixture to stand for seven days. Skim off any sediment from the surface and be careful not to stir up the bottom sediment.
Add four ounces of spring water, shake well and bottle.
Viejo San Juan
3 ounces of 7 year old rum
1 ounce Dubonnet
2 dashes of orange bitters
In a cocktail shaker, pour the rum and the Dubonnet over cracked ice. Add the orange bitters and gently shake. Pour into a large glass. Garnish with an orange slice.