It appears that at least one of the contestants from 42 Below’s Cocktail World Cup last week is on his way to true global bartending rockstar status. James Sugarfoot Goggin, of the storied family Goggin, has become the first New Zealander to make the finals at Tales of the Cocktail, the pinnacle of this green earth’s drinking events.
I was lucky enough to be behind the bar in Queenstown for a little while. Goggin was struck by a bolt of genius and turned out a banana Sazerac, inside a banana skin. Somehow, methinks, this is not going to be the last Goggin recipe I post here.
Once Upon A Time
By: James Goggin
1 oz. (30ml) Old New Orleans rum
.66 oz (20ml) Appleton Estate Extra 12 Year Old rum
.33 oz. (10ml) Myers Dark rum
.66 oz. (20ml) Dolin Blanco vermouth
.66 oz. (20ml) Fee Brothers Falernum
.50 oz. (15ml) white grapefruit Juice
.50 oz. (15ml) lemon juice
2 dashes Fee Brothers Rhubarb Bitter’s
1 dash Elixir a la Grand Chartreuse
Dash of Egg White
Wray & Nephew Over-Proof Flamed Atomizer Spray
Glass: Tiki Mug or Highball
Add all ingredients (except the spray of Wray & Nephew) and shake like hell, double strain into glass.
Finish by spraying with the Wray and Nephew across a lit match to flame the drink.
This is proper Zombie-Tiki style, with a modern New Orleans twist… The rums I chose add definition and get supported by the double bitters. Two different citrus for balance, plus the under rated star falernum to add depth and Dolin for the finish.
I added a dash of egg white for that velvet foam which will get a blast of char-grilled banana skins from the flamed Wray.
For balance I suppose I should also mention the drink that won as well. Obviously Goggin didn’t use enough ingredients, I wish good luck to the drinks team that has to churn these out for the masses in 107 days at Tales…