The fine-tuned mix of sweet, spicy, and citrus makes the Plantation Fever a divine cocktail for any occasion. It comes from the mind of U.K. bartender Joseph Cassidy (@ThePhysicDen & http://physicden.blogspot.co.uk/) and took top honors in the March 2013 Chocolate Cocktail Contest.
The beauty of this drink is its ability to combine those three aspects of flavor into a delightful and tantalizing mix. I had not tried the chocolate liquor prior to this, but found it to be a new favorite and one that you may want to consider a regular in your bar stock. That ingredient along with one of Flor de Caña's great rums is offset by the lime and this great chipotle syrup, which I've found useful in other cocktails of similar sweet-citrus profiles.
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 Cocktail
- 35 ml (1 1/4 ounces) Flor de Caña 4yr Gold Rum
- 25 ml (3/4 ounce) Mozart Dry Chocolate Spirit (Mozart website)
- 30 ml (1 ounce) Lime Juice
- 25 ml (3/4 ounce) Spiced Chipotle Syrup *(recipe below)
- Pour the ingredients into a cocktail shaker filled with ice.
- Shake well.
- Strain into a chilled cocktail glass.
*Spiced Chipotle Syrup:
- 2 dried Chipotle Chillies
- 250 ml (8 1/2 ounces) Water
- 3.5 ml (approx. 3 dashes) Angostura Bitters
- 200 g (1 cup) White Caster Sugar
- 0.1g (approx. a pinch) Sea Salt
- Gently boil the water in a saucepan.
- Slice the chillies and remove most of their seeds (the more you leave, the hotter the syrup will be).
- Take the water off the heat and soak the chillies in it for 12 minutes.
- Remove and discard the chillies, then fine strain the water into another saucepan.
- Add the sugar and salt.
- Heat gently until both have dissolved.
- Add the bitters, stir and then remove from the heat.
- Allow to cool before bottling. Store in the fridge.