The Evening Storm
From Julia Reed's South: Spirited Entertaining and High-Style Fun All Year Long by Julia Reed, Rizzoli New York, © 2016. Photography by © Paul Costello. Published with permission.
- Servings: Makes 24 drinks.
- 3 cups Flor de Cana Grand Reserve (a 7-year-old rum)
- 1 cup Calvados
- 1 1⁄2 cups Velvet Falernum liqueur
- 1 1⁄2 cups fresh lemon juice
- 1 cup brewed black tea
- 1 cup pineapple juice
- 2 cups Champagne
- 1 cup fresh pineapple slices or chunks
- 3⁄4 cup blackberries
- 1 orange, sliced
- 1 lemon, sliced
- Combine the Flor de Caña, Calvados, Velvet Falernum, lemon juice, tea, and pineapple juice in a large pitcher and stir well.
- Add the Champagne (a good sparkling wine like Roederer Estate Brut would also be nice) and stir in the pineapple, blackberries, orange, and lemon.
- Chill and serve on the rocks in whatever picnic cup you have handy.
A Note from The City Cook:
If you can't find Flor de Cana Grand Reserve, use another best quality aged rum.
Velvet Falnerum is a citrusy-sweet syrup used in Carribean cocktails. It's been likened to a low-proof rum with flavor infusions of lime, ginger root, spices, and sugar. While it is a liqueur, it is not typically drunk itself but instead used as a flavor enhancement in mixed drinks such as in this cocktail.