Catch-22 Recipe

Prepare vessel

If using the large ceramic pufferfish bowl, chill it briefly in the freezer (10–15 minutes) or fill with ice water for 2–3 minutes and dump to cool the bowl. Fill the bowl about three-quarters full with crushed ice so the cocktail sits cold and presents well.

Mix the cocktail

In a cocktail shaker, add 2 oz Jamaican dark rum, 1 oz amaretto, 2 oz cranberry juice, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 2 dashes Angostura bitters. Fill the shaker with ice (large cubes or crushed) until nearly full.

Shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted.

Double-strain (if desired) or strain through the shaker strainer into the chilled pufferfish bowl over the prepared crushed ice. If not using a pufferfish, pour into the chilled rocks glass over fresh crushed ice.

Thread two fresh cranberries or a maraschino cherry onto a small cocktail pick and rest it across the rim (or place inside the bowl atop the ice).

Float a lime wheel on the surface and tuck a mint sprig beside it. Optionally, slap the mint gently between your palms to release aroma before tucking it in.

Serve immediately with a short straw and small cocktail napkin. Advise guests to sip through the straw to enjoy the layered flavors of Jamaican rum, almond amaretto, and bright cranberry.