The Dead Man's Chest -

In honor of the newest Pirates of the Caribbean sequel, I dug up a drink recipe from several years ago that was made in honor of the second Pirates film. The credit for the original drink goes to Dana Tough and Brian McCracken of Spur and Tavern Law in Seattle.

The theme of the Dead Man’s Chest is a tale both bitter and sweet. The love story of Davy Jones and Calypso sours when Davy Jones perceives Calypso’s wild and random nature as rejection. On a parallel latitude, this drink has a sweet and even fruity nature with a bitter yet not unpleasant finish. The peppercorn syrup is really amazing and very simple to make (the recipe for it follows the drink recipe).

I have tweaked the original drink recipe just slightly, substituting lime juice for lemon juice, and a mixed peppercorn medley instead of the Tasmanian peppercorns originally called for, which I found difficult to track down.

Ingredients

1.¾ oz. Flor de Cana 5 Year Aged Rum

2. ¾ oz. Fernet Branca

3. ½ oz. Lime Juice

4. ½ oz. Pineapple Juice

5. ¼ oz. Velvet Falernum

6. ¾ oz. Peppercorn syrup (the recipe for this follows at the bottom)

7. 6 dashes of Angostura Aromatic Bitters

Place all ingredients in a Boston shaker over ice. Shake and then strain into a Collins glass over crushed ice. Garnish with a lime rose.

The Lime Rose

Make thin slices, about 4-5. Then make one cut from the center to the outside edge of each slice.

Take each slice and overlap the cut edges into a curved cone. Skewer each slice on a toothpick from smallest to largest. Rotate the slices so that there is some overlap.

Peppercorn Syrup

Ingredients