Todd Douglas
Nicholas Jarrett's Dark Magic, served at The Saint, New Orleans.
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Dark Magic

The Saint, New Orleans, Nicholas Jarrett / July 2013

This recipe originally appeared in Diving in New Orleans, July/August 2013.

  • 1 1/2 oz. house three-rum blend (Demerara, Jamaican, and Martinique rums)
  • 1 oz. pineapple juice
  • 1/2 oz. lemon juice
  • 1/2 oz. cinnamon syrup
  • 1/2 oz. coffee liqueur

Shake all ingredients with ice; strain into tiki mug over crushed ice. Garnish lavishly. (“That means with a tiki umbrella,” Jarrett says.)