+
0 (0)

Drinks

The Personal Day

The Personal Day
Kirk McKoy / Los Angeles Times

Is the winter heat wave and accompanying drought making you thirsty? It's time to take a Personal Day. A drink of one, that is. Created by the Corner Door's mixologist Beau du Bois, the Personal Day was first rolled out ... Read more

Total time: 2 minutes | Serves 1
  • 1 1/2 ounces dark rum, preferably Goslings Black Seal
  • 1/2 ounce Jamaican rum, preferably Smith & Cross
  • 3/4 ounce pineapple juice
  • 1/2 ounce lime juice
  • 1/2 ounce tamarind syrup, preferably St. Vincent's
  • 4 to 5 drops bitters, preferably the Bitter End Mexican Mole
  • Lime wheel and pineapple leaf, garnish

Step 1In a cocktail shaker filled with ice, combine the rums with the pineapple juice, lime juice, tamarind syrup and bitters. Shake well, then strain over an ice-filled Collins glass. Garnish with a lime wheel and pineapple leaf.

Note: Adapted from Beau du Bois at the Corner Door.

HAVE YOU TRIED


Morelos Rice Horchata
Morelos Rice Horchata

Scallops in saffron sauce
Scallops in saffron sauce

Stuffed Sweet Peppers With Rice and Currants
Stuffed Sweet Peppers With Rice and Currants

Claudia McQuillan's Stuffed Easter Ham
Claudia McQuillan's Stuffed Easter Ham

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

King Kamehameha
Peach bourbon
White grape sparkler
Highland punch