The Ranglum was invented by bartender Gonçalo de Sousa Monteiro in Berlin in the aughts and has since become a known entity at craft cocktail bars across Germany. While it remains a relative rarity in the States, it is perhaps only a matter of time before its challenges are embraced by a new generation of bartenders. Despite its complexities of flavor, it is a drink that thrives on the combination of a few simple ingredients. As de Sousa Monteiro summarizes: “You just need them in perfect balance.”
Ingredients
Serving: 1
- scant 1 1/2 ounces heavy-bodied rum, such as El Dorado 12, Hampden Estate or Goslings Black
- heavy 1/4 ounce overproof rum, such as Wray & Nephew
- 1/2 ounce falernum
- 1/4 to 1/2 ounce lime juice, to taste (depending on the sweetness of the falernum)
Garnish: lime wedge
Directions
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into an ice-filled rocks glass.
- Garnish with a lime wedge.