Soar to new heights with the Jet Pilot cocktail! Created in 1958 by Steven Crane, owner of the Luau restaurant in Beverly Hills, Ca, the Jet Pilot cocktail is a riff of the Test Pilot cocktail, originally created in 1941 by Donn Beach, the father of tiki culture and WWII veteran. The mid 20th century or Jet Age was an exciting time in modern aviation. New innovations in the engineering of aircraft engines using turbines instead of piston powered engines unlocked a new era in aviation with powerful military, global trade and travel implementations. Combining 3 rums, Falenerum (a spiced almond syrup liqueur), Cinnamon Syrup, Grapefruit and Lime Juice with a 50/50 blend of Angostura Bitters and Pernod or Absinthe, this turbo powered cocktail is sure to fire up your engine. Cheers!
Equipment
- Cocktail Shaker
- Jigger
- Double Rocks Glass
- Hand Juicer
- Cutting Board
- Knife
Ingredients – Serves 1
- 1 oz Dark Rum (Denizen Vatted Dark)
- 3/4 oz Gold Rum (Plantaray 5)
- 3/4 oz Overproof 151 Rum (Hamilton 151 Demerara Rum)
- 1/2 Oz Falernum
- 1/2 oz Cinnamon Syrup
- 1/2 oz White Grapefruit Juice
- 1/2 oz Lime Juice
- Dash Herbstura – 50/50 blend of Angostura Bitters and Pernod (Absinthe)
- Fresh Mint for Garnish
Method
- Add the 3 Rums, Falernum, Cinnamon Syrup, Grapefruit Juice, Lime Juice and Herbstura to a cocktail shaker with crushed ice. Shake to combine at least 30 seconds.
- Strain into a double rocks glass with crushed ice.
- Slap the mint between your palms to release the oils and garnish the cocktail with the mint.
- Cheers!
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