Recipe and photo's by Becca Wyant.
That word holds so much power.
It can bounce from one person to another, and bring a range of memories and sense of belonging. What I call home has changed a lot in the past six years. It started in Seattle, Washington and has moved to Oakland, California. I find myself pulled between the two.
I’m not sure what “home” really is . There’s this part of me that says it's where I grew up, where my childhood and rooted memories live. It is where my family is; my old bedroom, my stuffed animals, and the playground up the hill that my friends and I claimed as our castle that we’d rule together, always. At the same time, part of me feels home when I walk around Lake Merritt, put my key into the door of my condo, flop on my purple couch, and gander at a space that I’ve created for myself and made my own. This place has the colors, voice, and random nick-nacks I’ve scattered around from pieces of my heart. I guess, there’s nowhere in writing that says that we can only have one home. As we grow, travel, and add members to our lives, we make room in our hearts for these spaces and the sense of feeling whole.
This is what this libation is all about. The inspiration was to create something simple that speaks to the pieces of the homes in my life, and also has a sense of journey to it that is awakening, delicious, and welcoming.
Rum always has this echo of escapism to it. Rum tastes like travel. It tastes like warmth and dreamy island destinations. Places that you always remember, and want to get back to. Coffee tastes like connection. It reminds me of familiar faces and overdue catch-ups. Morning routines and spiking up your day. And when you add the creamy orgeat and the dark fruit feature to rum, it really wraps you in a blanket and gives you a big hug. The combination of all of these pieces makes for a deliciously rich cocktail full of the feels. A perfect winter celebration.
2 oz Dark Rum
0.75 oz St. George’s Coffee Liqueur
0.5 oz Bardaddy Orgeat (or-zhat)
2 Dashes of Spiced Cherry Bitters
Muddle Blackberries with Orgeat and Spiced Cherry Bitters. Combine remaining ingredients into a cocktail shaker, and shake vigorously with ice. Double strain into a rocks glass or wine tumbler with cubed ice and garnish with a mint sprig.
ABOUT THE AUTHOR
Becca Wyant is a photographer/Designer by day and Writer/Mixologist by night living in Oakland, California.
"With sarcasm in my back pocket and shaker in hand, I'm imbibing around with curiosity and my self-appointed drinking task. Inspired by great people, great places, and randomness in my life--I fill my time with adventures in the world of spirits and creating cocktails that capture the moments we love."
Find more information about Becca on her website: Bar de Bex