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Jet Pilot

Classic/vintage · Hall of Fame and must know/try · Summer

4.2 58 ratings

Ingredients

1 oz OP high ester aged pot still rum
3/4 oz Overproof aged light rum
3/4 oz Light gold rum 1-3yo
1/2 oz Falernum liqueur
1/4 oz Cinnamon syrup
1/2 oz Pink grapefruit juice
1/2 oz Lime juice
2 dash Absinthe
1 dash Aromatic bitters
Xanthan gum (E415)

How to make

Serve in a double old-fashioned glass

Prepare

  1. 1 Select and pre-chill a DOUBLE OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of Luxardo Maraschino Cherry.

Method

  1. 3 DRY BLEND (without ice) first 9 ingredients (all but Xanthan gum) on a slow setting and then gradually add Xanthan while continuing to blend.
  2. 4 Add 7oz scoop of crushed ice and BLEND some more.
  3. 5 POUR into chilled glass.

Garnish

  1. 6 Garnish with skewered cherry.
  2. 7 Serve with a straw.

Flavour profile

30.2% alc./vol. · 2.4 standard drinks

History

A mildly spiced mix of three distinctive rums, with citrus softened by blending with crushed ice.

Steven Crane, a socialite, created this cocktail around 1958 at his Luau Restaurant in Hollywood, USA, which had a Polynesian theme. The Jet Piolet is a variation on Donn Beach's 1941 creation, The Test Pilot. While the two recipes are quite similar, the Jet Pilot includes grapefruit juice and cinnamon syrup.

Created by Steven Crane