I Am the Astronaut
The signature drink of Hotel Albatross, the tiki-leaning bar in Seattle's Ballard neighborhood that closed at the end of 2022. Funky Jamaican and aged Demerara rums, lime, coconut and fresh ginger juice under a dark blackstrap float, served in a Tanuki cup.
Why It Works
Smith & Cross brings high-proof Jamaican funk and El Dorado adds rich Demerara depth. Coconut rounds them out, while lime and fresh ginger juice keep the drink sharp and spicy. The blackstrap float sits on top like a dark cap, so the first sips are molasses-heavy and the drink brightens as you go.
Notes
Specs corrected from my own memory of the drink at Hotel Albatross; the bar never published an official recipe. If you use Coco López, which is sweeter than coconut syrup, you may want a touch more lime.
References
RECIPE CARD
I Am the Astronaut
────────────────────────
Ingredients
- 1 oz Smith & Cross Jamaican rum
- 1 oz El Dorado Demerara rum
- 1 oz fresh lime juice
- ¾ oz coconut syrup or Coco López
- ½ oz fresh ginger juice
- ½ oz blackstrap rum, to float
- Crushed ice
Instructions
- Add the Smith & Cross, El Dorado, lime, coconut and ginger juice to a blender or shaker.
- Add a scoop of crushed ice and flash-blend for 5 seconds, or shake hard.
- Pour unstrained into a Tanuki cup or tiki mug and top with more crushed ice.
- Float the blackstrap rum on top by pouring it slowly over the back of a bar spoon.
- Garnish if you like and serve with a straw.
────────────────────────
Schossow Kitchen · schossowkitchen.com