Seaworthy beverage director Matt Ray created the Holy Water as the restaurant’s flagship cocktail, served tableside in a custom tarot glass from local shop Flambeauxs. He steeps Hamilton Jamaican gold rum with golden raisins, orange peels, vanilla bean, cinnamon, clove, nutmeg and other spices. Shaken with Maison rouge cognac, lemon, lime and grapefruit juices, the drink gains yet more spice from a float of Angostura bitters. A half-lime garnish filled with Green Chartreuse and a sugar cube is then lit tableside, caramelizing the sugar and releasing aromas of citrus, herbs and spice.
- 3/4 oz Infused Hamilton Jamaican gold rum or El Dorado five-year-old rum*
- 3/4 oz Maison rouge cognac
- 1/2 oz Orgeat
- 1/4 oz Fresh lime juice
- 1/4 oz Fresh lemon juice
- 13/100 oz Grapefruit juice
- Angostura bitters, to float
- 1/2 oz Green Chartreuse
- Garnish: Half lime
- Garnish: Sugar cube
Add all ingredients except the bitters and Chartreuse into a shaker with ice and shake.
Strain into a highball glass over crushed ice.
Float the bitters over top to fill.
Juice half a lime and place lime on top of drink to garnish.
Pour the Chartreuse into the lime.
Place a sugar cube in the lime and light with a match or lighter to flame.
Serve with a straw.
*Infused rum: In a 750 mL bottle of Hamilton Jamaican gold rum or El Dorado five-year-old rum, steep 1/4 cup golden raisins, 1 vanilla bean (scraped out), 1 tbsp cloves, 1 whole cinnamon stick, 3 crushed cardamom pods and 1 tbsp allspice berries for 48 hours, then strain. Alternately, you can just use El Dorado spiced rum.