Holy Water

Seaworthy, located in the Ace Hotel in New Orleans, serves the Holy Water as its signature cocktail. The drink, which was made by beverage consultant Lauren Schell, is presented in a personalized tarot glass from Flambeauxs, a local store. A float of Angostura bitters is placed on top of Hamilton Jamaican Gold rum, which has been steeped with golden raisins, orange peels, vanilla bean, cinnamon, clove, nutmeg, and other spices. The mixture is then shaken with Maison Rouge cognac, lemon, lime, and grapefruit juices. After that, a sugar cube and a half-lime garnish filled with green Chartreuse are lit at the table to caramelize the sugar and release spice, citrus, and herb scents. Guests can take their glass with them when they pay a little more.

Discover the Holy Water Cocktail: A Tiki-Inspired MasterpieceAn Engaging Cocktail Experience

The Holy Water cocktail offers a unique blend of flavors and an interactive presentation that captivates the senses. As beverage director Matt Ray of Seaworthy explains, “The fire caramelizes the sugar, giving the drink depth and added richness. It’s a crucial element of balance, in addition to being eye-catching and purposefully interactive.” This tiki-inspired drink combines citrus, almond, French oak, spiced rum, and aromatic herbs from flamed Chartreuse, resulting in a refreshing and complex experience.

The Art of Layering Flavors

One of the most fascinating aspects of the Holy Water cocktail is how its flavors evolve as the ice melts. Ray notes that “as the layers interact and the ice melts, the cocktail actively changes,” encouraging you to savor each sip and enjoy the unfolding flavors. This dynamic quality rewards those who take their time with the drink, making it perfect for leisurely gatherings or special occasions.

Simplifying the Infusion Process

While the crew at Seaworthy has mastered the art of infusing their rum with a variety of botanicals, home bartenders might find this process a bit daunting. If you’re looking to recreate the Holy Water experience without the complexity of infusion, you can easily substitute El Dorado spiced rum for the infused Hamilton Jamaican gold rum. Although it may not provide the exact flavor profile of the original New Orleans cocktail, it will still deliver a delicious result that is sure to impress.

Holy Water Cocktail Ingredients

To craft your own Holy Water cocktail, gather the following ingredients:

1 ounce infused Hamilton Jamaican gold rum or El Dorado five-year-old rum: For the best flavor experience.
1 ounce of Maison Rouge cognac: adds depth and richness.
3/4 ounce orgeat syrup: Provides a delightful almond flavor.
1/2 ounce freshly squeezed lemon juice: Brightens the drink.
1/2 ounce freshly squeezed lime juice: Enhances the citrus notes.
1/4 ounce freshly squeezed grapefruit juice: Offers a refreshing twist.
3 dashes Angostura bitters: To float on top, adding aromatic complexity.
Garnish:
1/2 ounce green Chartreuse
Half of a lime
Sugar cube for ignition

Steps to Make the Holy Water Cocktail

Mix the Ingredients: In a shaker, combine the infused rum (or El Dorado rum), cognac, orgeat, lemon juice, lime juice, and grapefruit juice. Fill the shaker with ice and shake until well chilled.
Strain and Serve: Strain the mixture into a highball glass filled with crushed ice.
Float the Bitters: Carefully float the Angostura bitters on top of the drink.
Prepare the garnish: Juice half a lime and place the empty lime shell on top of the cocktail.
Ignite the Sugar Cube: Pour the green Chartreuse into the lime shell, place a sugar cube inside, and ignite it with a match or lighter for a stunning visual effect.

Conclusion

The Holy Water cocktail is a perfect fusion of flavor and spectacle, making it an ideal choice for your next gathering or a special evening at home. Its complex layers and interactive elements not only tantalize the taste buds but also create a memorable experience. Whether you stick with the infused rum or opt for the accessible El Dorado spiced rum, this cocktail is sure to impress both you and your guests.