Not your Mama’s Custard.
This drink was created in honor of the last film I acted in. I wanted to do two things with it, firstly I wanted to use ingredients reflecting the flavor of vanilla custard to tie it in to the name and of course it had to be strong since it is “Shark Infested.” I chose the tropical (tiki) style drink because in my imagination the characters in both the book and short film we made inspired by it (there were many changes) would drink something kind of gaudy and fun. Although bit on the sweet side for drinks I usually make it isn’t overly sweet and definitely has it’s own balance. So I hope you guys get a kick out of this episode and definitely try this drink!
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Here’s Links to the tools I use in this episode:
Barfly Copper Measuring Cup
Barfly Shaking Set
Pineapple Corer
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The Shark Infested Custard
Ingredients
- 1.5 oz Rum Plantation Rum Stiggins’ Fancy Pineapple
- .5 oz Overproof Rum Smith & Cross Navy Strength
- .75 oz Licor 43
- 1 oz Coconut Cream
- .75 oz Lemon Juice
Top
- .25 oz Amaro Di Angostura Float
Garnish
- Pineapple Frond
- Orchid Flower
Flaming Lime
- 1 half Lime Hallowed out
- 1 Sugar Cube
- 1 dash Lemon Hart 151 Light on fire
- 1 sprinkle Ground Cinnamon
Glassware
Instructions
- Add ingredients to Tin
- Add shaking ice
- Shake 8-10 Seconds
- Pour into hollowed Pineapple
- Add crushed ice
- Garnish with Pineapple Fronds and Orchids
- Add Flaming Lime and Sprinkle Cinnamon to create fireball
