Jet Pilot Cocktail
Jet Pilot
Steve Crane’s Luau Restaurant in Beverly Hills California 1958
INGREDIENTS
- 1/2 ounce fresh lime juice
- 1/2 ounce fresh grapefruit juice
- 1/2 ounce cinnamon syrup
- 1/2 ounce falernum
- 1 ounce dark Jamaican rum
- 3/4 ounce gold Puerto Rican Rum
- 3/4 ounce 151 demerara rum
- 1 dash Angostura bittters
- 6 drops Pernod or Absinthe
- 4 ounces crushed ice
METHOD: Flash blend everything for 5 seconds, pour into a double old fashioned glass. No garnish.
