One of the ways I find new drinks to add to the blog is by inviting a friend over and letting them tell me what they want. My home bar is usually fully stocked so I can pretty much make anything. Yesterday a friend wanted me to make them a Treacle cocktail. I had never heard of it before, but decided to give it a shot. Instead of naming my riff Treacle no.3 (since there are already two popular versions) I decided to call it a Hanging Lantern cocktail, because of the garnish.
As mentioned before this is a Treacle cocktail riff, but my changes are quite minor. Instead of using pot still Jamaican rum I used aged rum, and instead of cane syrup I used honey syrup. The original recipe also calls for two dashes of Angostura bitters, but I’ve instead decided to go with two dashes Angostura, and two dashes orange.
How To Make The Hanging Lantern Cocktail
Ingredients
- 60 ml Aged Rum. I used Havana Club 7
- 15 ml Apple Juice.
- 7.5 ml Honey Syrup. A 1:1 ratio of honey to water.
- 2 dashes Angostura Bitters
- 2 dashes Orange Bitters
In a mixing glass add all the ingredients and a couple ice cubes. Give a stir to combine and chill, then strain into a cocktail glass. Garnish with a cape gooseberry (closely related to the Japanese Lantern fruit).
A Note About The Garnish
The garnish is a P. peruviana and it has dozens of common names across the world in its regions of distribution. For example, in Hawaii is known as poha berry. In northeastern China Heilongjiang Province, it is informally referred to as deng long guo (“lamp cage fruit”). In French, it is called amour en cage (“love in a cage”), as well as other possible names, such as Peruvian coqueret, alkékenge, lanterne chinoise (“Chinese lantern”) (Physalis alkekengi), cerise de terre (“earth cherry”), or tomatillo (Physalis philadelphica).
Wikipedia
Hanging Lantern
Equipment
- mixing glass
Ingredients
- 60 ml Aged Rum I used Havana Club 7
- 15 ml Apple Juice
- 7.5 ml Honey Syrup 1:1 honey:water
- 2 dashes Angostura Bitters
- 2 dashes Orange Bitters I used The Bitter Truth
Instructions
- Add all ingredients to a mixing glass with a couple ice cubes. Give a stir to combine and chill, then strain into a cocktail glass. Garnish with a Japanese lantern fruit or a cape gooseberry.
