Shanghai Cocktail
A refined vintage cocktail that balances the tropical funk of Jamaican light rum with the distinct, herbal sweetness of anisette. A touch of grenadine and fresh lemon juice provides a tart and colorful finish to this complex sipper.
What it tastes like
The aroma is dominated by medicinal anise and the fruity esters of Jamaican rum. On the palate, the drink is tart and herbal with a thin, crisp mouthfeel. It finishes with a lingering licorice sweetness balanced by citrus acidity.
Flavour profile
Ingredients
- Jamaican Light Rum1 oz
- Anisette1 tsp
- Grenadine0.5 tsp
- Fresh Lemon Juice0.25 oz
Preparation
- 1
Chill a martini glass in the freezer or by filling it with ice water.
- 2
Fill a cocktail shaker with fresh ice cubes.
- 3
Add the Jamaican light rum, anisette, grenadine, and lemon juice to the shaker.
- 4
Shake vigorously for about 15 seconds until the outside of the shaker feels frosty.
- 5
Discard the ice from the martini glass if used.
- 6
Strain the cocktail into the chilled glass.
- 7
Serve immediately.
Substitutions
- Jamaican Light RumWhite Rhum Agricole — This swap replaces the funky ester notes with a grassy, earthy profile.
- AnisetteAbsinthe — Absinthe provides a drier, more intense herbal punch compared to the sweeter anisette.
- GrenadinePomegranate Molasses — This adds a deeper, more concentrated tartness and less sugar to the cocktail.
- Fresh Lemon JuiceFresh Lime Juice — Lime offers a sharper, more tropical acidity that complements the rum's character.
Variations
Spiced Shanghai
Add two dashes of aromatic bitters to ground the anise and rum notes with a warm spice profile.
Shanghai Collins
Increase the lemon juice to three-quarters of an ounce and top with club soda in a tall glass for a longer, more carbonated drink.