This Friday, experience the Barbary Coast in a glass.
The Barbary Coast was the European term used from the 16th to 19th centuries for the coastal stretch of Northern Africa from present day Morocco to Libya. Barbary corsairs sailed the Mediterranean Sea during this period plundering merchant ships and raiding coastal towns. A tumultuous history for a potent drink.
Although it’s not that simple. Upon further searching, you’ll find the origins of this cocktail are related to a different Barbary Coast. A name given to San Francisco’s red light district that formed soon after the California Gold Rush of the 1840s. The most common recipe for this cocktail appears as early as 1927, but doesn’t call for rum. Not sure when the light rum was added, but it certainly suits a drink that conjures up thoughts of piratical seas.
What you’ll need: Gin, Scotch, Rum, Crème de Cacao, and Cream
In a shaker over cracked ice, pour equal portions (1/2 ounce each) of gin, scotch, rum, crème de cacao, and cream (or half and half). Shake vigorously and then strain into a chilled cocktail glass.
How I like it: Frothy. I used closer to 3/4 ounces of half and half for this drink and definitely shook it with much vigor. The drink has an interesting flavor with just a hint of cacao. It’s not too sweet, but certainly not as strong as one would think considering the ingredients. And it’s best to use one’s favored brands of gin and scotch, which in my case were Bombay gin and Dewar’s scotch. For a bit of spice, I sometimes enjoy using Kraken Black Spiced Rum. It overshadows the cacao in taste, but makes for an enjoyable variation.
Avoid peril and drink responsibly!