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Cocktail Recipe: The Rebel

January 2017

The Rebel, featured at Fish by José Andrés

Serves 1

Located in the new MGM National Harbor just outside Washington, DC, Fish by José Andrés celebrates the best of Maryland and the Chesapeake Bay Watershed with time-honored cooking techniques from around the world. Showcasing seafood dining in a way that only José can, the menu here highlights the historical roots behind local seafood favorites – and cocktails are no exception. The Rebel features a colonial-style rum from Maryland in this savory take on a sour, with notes of allspice, sesame oil, and citrus. At Fish, the cocktail uses Sugar Act Rum, a very small production rum that can be difficult to find. To achieve a similar flavor, replace with 1 ¼ ounces of a Jamaican rum like Appleton Estate and two bar spoons of cachaça, the Brazilian liquor made from distilled sugarcane.

For the Honey Syrup:

1 cup hot water
3 cups honey

Combine the hot water with honey in a jar and mix together with a bar spoon until combined. The syrup will last for months in the refrigerator.

For the cocktail:

1 ½ ounces Sugar Act rum (see headnote)
1 ½ ounces St. Elizabeth Allspice Dram*
¾ ounce lemon juice
½ ounce honey syrup
1 drop sesame oil
Lemon peel, for garnish
Fresh nutmeg, for garnish (optional)

Combine all of the ingredients except for the garnishes in a shaker with ice and shake vigorously. Strain into a rocks glass filled with a large ice cube. For the garnish, “express,” or squeeze, the oils out of the lemon peel and place on top of the ice. If using, grate the nutmeg twice on top.

*Note: St. Elizabeth Allspice Dram is a sweet liqueur that is available in some specialty shops and online.