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  • Brian Maxwell

Day 29: Spyglass


“If you keep on drinking rum, the world will soon be quit of a very dirty scoundrel!” Don't worry, that wasn't meant for you, but instead a quote from Robert Louis Stevenson's Treasure Island. Welcome back thirsty readers, and thank you for joining me yet again on our quarantine cocktail voyage! Today's drink takes us into my favorite childhood book. Won't you join me?


First published in 1883, Treasure Island starts out at an English sea-side inn. One day, an old sailor comes to stay at the inn, drinking up most of their rum supply and showing no sign of when is stay would be over. Eventually meeting his demise, the sailor leaves behind a treasure map which sets the innkeeper's son on the adventure of his life. With eager investors in tow, they set off on a treasure hunt, with the map as their guide. Hiring a man named Long John Silver to put together a crew, they soon learn the ship is occupied entirely by pirates. The hunt for treasure soon becomes a fight for survival.


Most modern pirate lore we still use in stories today comes from this book such as talking pirate parrots and X-marked treasure maps. We learn early on that Silver is a tavern keeper, with an establishment known as The Spyglass. Later we learn the tavern was named after Spyglass Hill, a vital part of the treasure map. Sounds like adventure to me, so how could this not inspire a drink?


Spyglass

1.5oz Pineapple Rum (I've made this with both Plantation Stiggins Fancy as well as Maggie's Farm Pineapple. They are both solid choices.)

1oz Vermouth Rosso (I like a vermouth with a pretty bright flavor profile. I originally used Miro Rojo.)

.25oz Fernet Branca

.25oz Orgeat

.25oz Lemon Oleo Saccharum


Nick & Nora Glass

Stir and strain into chilled glass.

Express and discard lemon peel.

Garnish with freshly grated nutmeg.


Lemon Oleo Saccharum

12 Lemons

2 cups sugar

Peel 12 lemons, and cover the peels with 2 cups of sugar.

Allow to sit covered at room temperature overnight, stirring occasionally.

Stir in 4 ounces of hot water to loosen any remaining sugar from the peel.

Hopefully this one has you singing “Fifteen men on the Dead Man's Chest Yo-ho-ho, and a bottle of rum!" I'll be back tomorrow with another drink, another story, and another day of staying at home. Until then, keep shaking and enjoy!


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