Blue Thang

Blue Thang Cocktail

1 oz. Bacardi Superior white rum
1 oz. Flor de Cana 4 year extra seco rum
½ oz. Cyrano Armangac “Roxane”
¼ oz. Galliano
¾ oz. Lime juice
¾ oz. Blue Curacao
1 oz. Blue vanilla Thai coconut cream*

Shake all components with ice and strain into Cognac snifter or other round glass. Fill with pebble ice, and garnish with orchid and large mint sprig.

August O’Mahoney, bar manager of Baltaire in Brentwood, CA, created this recipe.


*For Blue vanilla Thai coconut cream: Combine 1 can Thai coconut cream, 2 tbsps. vanilla extract, 1 oz. simple syrup, 1 tsp. Blue Majik spirulina powder and stir.