The story behind The Rainbow is quite unique and unforgettable for me. I created it in April of 2020, about the month after lock-down.
The task was to create these drinks that are supposed to be easily recreated at home by anyone and everyone NOT JUST BARTENDERS. This GIG popped up to support Bartenders in Ontario by Campari Group Canada and Bartender Atlas. So, I came up with the idea to make a Rainbow cocktail, I would like to bring more colours to our lives, everybody wants to see the rainbow after the rain.
The Rainbow was a symbol of sunrise and rebirth after the quarantine, I didn’t know what will happen for the next year and how it will change our lives and industry.
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Makes 1 cocktail
1.5 oz Appleton Estate Signature Rum
½ oz Pisang Ambon (as a sub you can use Creme de Mente Green)
2 oz Peach Juice
1 oz Fresh Lemon Juice
½ oz Honey Syrup
2 dashes Peychaud’s Bitters
½ Campari
GARNISH
Dehydrated lemon and pineapple leaves. Campari caviar as an option.
METHOD
Chilled Collins Glass mix all ingredients except Pisang, Campari, and Bitters in a shaker tin. Dry Shake. Into the glass pour Pisang, add crush or pebble ice, slowly on top pour ingredients from the shaker tin. Add ice, top up with Peychaud’s and Campari. Garnish. Serve with Love.
IN ADDITION, SOME OTHER COCKTAILS YOU MIGHT ENJOY.
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RECOMMENDED BAR TOOLS
In addition, some Bar Tolls that you will need to make this cocktail or if you planning to compete in the near future. (In other words, as an Amazon Associate, I earn from qualifying purchases. However, that does not affect the cost of the items below, it will help me to grow and educate more Bartenders, thanks for your support). My favourite pieces:
You probably already have these, but you may need them, too:
Thank you for being here, stay healthy, drink responsibly.
See you in a little bit.
The Rainbow
Equipment
- Shaker Tin Set
- Hawthorne Strainer
- Jigger
- Barspoon
- Fine Mash Strainer
Materials
- 1.5 oz Appleton Estate Signature Rum
- ½ oz Pisang Ambon As a sub you can use Creme de Mente Green
- 1 oz Fresh Lemon Juice
- ½ oz Honey Syrup (1:1 ratio)
- 2 oz Peach Juice
- 2 dashes Peychaud’sBitters
- ½ oz Campari
Instructions
GARNISH
- Dehydrated lemon and pineapple leaves. Campari caviar as an option.
METHOD
- Chilled Collins Glass mix all ingredients except Pisang, Campari, and Bitters in a shaker tin. Dry Shake. Into the glasspour Pisang, add crush or pebble ice, slowly on top pour ingredients from the shaker tin. Add ice, top up with Peychaud’s and Campari.