Today’s cocktail, like so many we love right now, comes to us courtesy of Murray Stenson, bartender to the stars at Seattle’s Zig Zag Cafe. This is a good drink for folks who like their cocktails on the sweet side. For the record, Cameron isn’t one of them…
Canton Cocktail (aka Chinese Cocktail)
2 oz. Jamaican rum — Murray suggests Appleton VX
1 teaspoon Maraschino liqueur
1 teaspoon Cointreau
1 teaspoon quality grenadine
1 dash angostura bitters
Place all ingredients into a cocktail shaker with ice, and stir. Strain into a chilled cocktail glass.
If you can’t find good grenadine, it’s easy to make your own. Buy a bottle of unsweetened pomegranate juice (Trader Joe’s sells a nice one), heat a cup of it over medium-low heat until it’s reduced by half, and then add sugar to taste — usually about 1/2 cup — and stir until dissolved. Cool before using in cocktails or Shirley Temples.