An addendum to episode 41.
As I was looking for other recipes outside of the Death & Co book that specifically called for Scarlet Ibis rum (the featured rum for episode 41 of this here podcast), I ran into one such recipe named Punky Monkey in Beachbum Berry Remixed. I was encouraged to see that I had all of the ingredients on hand, including the cardamom pods (I use them in a spice syrup recipe) and fresh pineapple juice (since I'm using that in an upcoming episode of this here podcast).
Once I read the background information from the Bum below the recipe it made sense why Scarlet Ibis was called for by name - the 2008 recipe is a creation of Joaquin Simo, a bartender at Death & Co. The same recipe is called Kerala at Death & Co.
If you're looking for another application for Scarlet Ibis, give this recipe a try. The bourbon and lemon are a natural match, as are the pineapple juice and rum. The bitters and spice from the cardamom glue those sides together nicely.
1 oz Scarlet Ibis
1 oz 90-proof bourbon (BBR suggests Buffalo Trace, I used Makers Mark - that’s what I had on hand)
1/2 oz sugar syrup
1/2 oz fresh lemon juice
1/2 oz fresh pineapple juice
Dash of Angostura bitters
Dash of Peychaud’s bitters
5 green cardamom pods
Lightly muddle the cardamom pods in a shaker tin. All all other ingredients, then shake with ice cubes. Strain through a fine-mesh wire sieve into a champagne coupe.