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Aug6

Jet Pilot

Jet Pilot

My goal this post is to motivate those of you who haven’t made falernum or cinnamon syrup to do so. Neither takes the obligatory month and a half like pimento dram. In fact, if you were to start a batch of each after work on Friday, you’d be sipping this cocktail Saturday evening.

Cinnamon Syrup

  • 3 cinnamon sticks (preferably Ceylon)
  • 2c sugar
  • 1c water

Bash the hell out of the cinnamon sticks until they look a bit coarser than ground coffee (1/8″ pieces). Use a mortar and pestle or rolling pin in a ziplock. Add everything to a saucepan and bring to a simmer over medium heat. Cover and simmer for two minutes. Remove from the heat and let the mixture steep for 2 hours. Strain through a fine mesh strainer or cheese cloth. Bottle and keep in the refrigerator for a month or so.

Falernum

I can’t give away all the recipes! Go to Paul’s falernum recipe over at Cocktail Chronicles or, better yet, buy the latest issue of Imbibe for the 9th incarnation of his recipe.

Jet Pilot

  • 1/2oz lime juice
  • 1/2oz grapefruit juice
  • 1/2oz cinnamon syrup
  • 1/2oz falernum
  • 1oz dark Jamaican rum
  • 3/4oz gold Puerto Rican rum
  • 3/4oz 151-proof demerara rum
  • 1 dash Angostura bitters
  • 6 drops Herbsaint or Pernod
  • 4oz crushed ice

Throw everything into the blender, ice last. Flash-blend for less than 5 seconds. Pour into a fun glass and throw in a fresh cherry if you like.

Sippin’ Safari, Jeff “Beachbum” Berry

Aromas of cinnamon, cloves, and ginger tickle the edge of my nose while the rich caramel of the rums dons a see-through cloak to cover the tartness of lime and grapefruit. The cinnamon syrup in combination with the falernum is a match made by the tiki gods. And as usual, the bitters and Herbsaint add that extra touch of the exotic. This has to be one of my favorite faux tropicals. Ok, I must go make another one now …

It’s Bragging Time

  • Have you made 10 batches of falernum yet?
  • Improved on the cinnamon syrup recipe?
  • Made a crazy, new cardamom-mint-coriander-burdock syrup that you want to share?

Post your successes with exotic syrups and your experiments in the comments!

Better yet, post when you’ve made the syrups and acquired the ingredients to make the Jet Pilot.


27 Responses to “Jet Pilot”

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27 Comments to “ Jet Pilot”
  1. Andy S.No Gravatar says:

    Hi Rick,

    I made Paul’s Falernum #8 recipe pretty much to specification about a month and a half ago. I used some older cloves (despite his warning to use fresh) so I added about 60 or 70 instead of 40. It turned out great! (Disclaimer: I’ve never tasted commercial falernum, so I guess that’s a relative statement.) I’ve been enjoying Corn ‘n Oils and Royal Bermuda Yacht Club cocktails all summer. I keep mine in the refrigerator, and so far it’s surpassed the one month mark without suffering in the flavor department.

    One thing to note is to let the falernum sit for a day or two once it’s been bottled. Some of the particles will settle out and you’ll have a nice clarified liquid with a thin layer of sediment on the bottom. I don’t shake it up when I use it, preferring to decant the clear liquid for use in my cocktails.

    My wife just got me a 2 year subscription to Imbibe for our first anniversary, so I will be sure to try out #9 once this bottle is gone. Did I mention how much I love my wife for indulging my cocktail geekery?

  2. I’ve still got about 8 750mLs of Velvet Falernum, and a bottle of Fees.

    The only think stopping me from making cinnamon syrup last night was a lack of fresh sticks. So, guess tonight will have to do!

  3. RowenNo Gravatar says:

    I know and like Velvet Falernum, but haven’t played with Fee’s, which I gather is just syrup, no alcohol. What’s the Fee’s like?

  4. MarleighNo Gravatar says:

    Rowen,

    Dr Cocktail wrote a great post about the various available falernums back when he was blogging for Martini Republic, which has since gone the way of the buffalo with no archives. There’s a nice little post over at Slakethirst, though.

  5. PatrickNo Gravatar says:

    Since I got my copy of Sippin’ Safari, the Jet Pilot has become one of my favorites, possibly second only to the 1934 Zombie. It’s totally worth it to make your own Falernum (I made #8 from the website, and hope to try #9 from Imbibe next) since it lends such an amazing complex of flavors. I made the cinnamon syrup with some very good cinnamon from Penzey’s, and it too lends a great taste and smell.

  6. AdamNo Gravatar says:

    Wow, are people using non-homemade falernum?

    OMFG, I sounded like Rick there for a second! But seriously, it’s well worth it to make your own. I’ve never tried the commercial brands, but it’s pretty simple and fun to do. I typically stray from the #8 recipe and use Flor de Cana or a similar silver rum. Rick once bought a bottle of Wray and Nephew, and it smelled so foul we couldn’t bring ourselves to even try it, and I’ve kept my distance from the stuff ever since.

    The Jet Pilot… did not impress me. There’s a lot going on, but I think this only serves to confuse the flavors, as none of them really shine here. I think the falernum is detectable, and a little cinnamon, but the rest kind of gets lost, particularly as the ice melts.

  7. I think one of the contributors to Martini Republic may have resurrected some (or all) of Dr. Cocktail’s posts on his new blog.

    Drawing a blank on it now…Oh, wait, the wonders of google!

    Barbados in a Bottle

  8. MarleighNo Gravatar says:

    That’s the one—thanks Erik! Your detective skills are better than mine.

  9. Darcy O'NeilNo Gravatar says:

    I seem to be suffering from A.D.D. with all the things going on. Bitters, cinnamon syrup, falernum and every other assorted cocktail ingredient that I need to make. I need to take an afternoon and just make all of them up.

  10. [...] cup peach nectar or puree ½ cup fresh orange juice 4 oz cinnamon syrup [...]

  11. [...] Last night was another Thursday Drink Night.  I actually didn’t drink that much and hadn’t read Kaiser Penguin’s post on it before it started.  But after a couple glasses of wine (a rather nice 2003 Tintara cabernet sauvignon) I saw the discussion was highly focussed on cinnamon syrup.  Checking KP’s website, I found the recipe he posted for it. [...]

  12. [...] out of this damned world.  For more blabbity-blab on the drink, check these posts at DrinkDogma, KaiserPenguin, and Dr. Bamboo and his damned adorable [...]

  13. BunnyhugsNo Gravatar says:

    It’s summer where I am so I am doing the Tiki Drink thing. I finally made some cinnamon syrup yesterday, and a fresh batch of falernum. I just tried a Jet Pilot. . .

    Man, this is a good drink! Every sip you take the flavors seem to shift and change.

  14. [...] blender? Well, I’ve read about it several times in the past from BOTI members Dr. Bamboo and Kaiser Penguin, as well as one of my very favorite bloggers, Robert Heugel, who I’m glad to see back [...]

  15. The ConciergeNo Gravatar says:

    Rick, I finally made the Jet Pilot per your recommendation of several weeks prior relating to what I should make with Dark Rum. Contrary to your urging, I used Velvet Falernum and Sonoma Cinnamon Syrup(excellent product). Also I did not have any 151 Demarara Rum (lemon hart does not seem to be easy to locate in NYC). I used Bacardi 151. Overall the drink was awesome, the flavors all seem to separate on the tongue. The flavor of the Bacardi 151 was the only thing that was noticeably flawed. Can anyone recommend some other quality brands of Overproof Demerara. Or should I go with Wray and Nephew white?

  16. [...] 3/4oz cinnamon syrup [...]

  17. [...] Courtesy of Jeff “Beachbum” Berry, Sippin’ Safari, via Kaiser Penguin. [...]

  18. ScottNo Gravatar says:

    The funny thing about the Jet Pilot is that it has the same ingredients as the original Zombie Punch, but in different measurements. Perhaps as Don reinvented the Zombie, the Jet Pilot was created to carry on the original Zombie to some degree.

  19. [...] which is more often than not the delivery method for cinnamon is simple to make, but its use is often confined to the realm of tiki. But as an ingredient its sights are set so [...]

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About

Kaiser Penguin is a cocktail blog featuring original recipes, homemade ingredients, classic cocktails, and tiki drinks.

Why on Earth did you name your blog “Kaiser Penguin?”

It is a well-known fact that penguins are members of high society and enjoy fine cocktails. Our very own kaiser penguin would like me to mention that he also enjoys various treats from the sea.

Contact: rick@kaiserpenguin.com