Inspired by the potential seen in visiting the whole world while hiking up Signal Hill in St. John’s, NL and also by the classic cocktail, Between the Sheets.
30ml Brugal Especial Extra Dry White Rum
20ml Remy Martin XO Cognac
20ml Honey Syrup*
2.5 tbsp Greek yogurt
10 drops Feeman’s West Indian Orange Bitters
Broken Sugar Glass**
Combine all ingredients in a shaker, fill with ice and shake. Strain into rocks glass, add ice, partly submerge the lemon wheel in the glass and place broken sugar glass against it, resting on lip of glass – the more it is submerged the more it will impart flavour and sweeten the drink over time, which isn’t ideal.
300 g honey
100 g water
2 cups (400g) sugar
3/4 cup (180g) water
2/3 cup (200g clear corn syrup
Lipped baking sheet lined with a silpat
Using candy thermometer boil all ingredients in a sauce pan until they reach 300′ Fahrenheit. Once temperature is reached pour immediately onto the lined baking sheet, with a non stick spatula make the candy even in thickness across the whole pan and place into the fridge. Allow to cool for 4-6 hours. Once it has cooled down break the sugar glass by dropping the pan from 8 inches above the counter. Repeat until desired size of pieces are acquired.