Coda

About the Coda

Coda is a tiki style sour that splits its rum base between Timber Creek Florida Rum and Neisson Rhum Blanc, a French agricole style white rum from Martinique, then rounds things out with lime juice, demerara syrup, St. Elizabeth Allspice Dram, and a pinch of grated nutmeg on top. The two rums bring genuinely different things to the glass: Timber Creek’s rum, produced grain to glass on the distillery’s Crestview farm, contributes a rounded, brown sugar and baking spice backbone, while the agricole style rhum adds a grassy, slightly funky vegetal note that is characteristic of cane juice distillates rather than molasses based ones. Allspice dram then ties the two together with warm, peppery spice that echoes the nutmeg garnish.

Because this recipe leans on a named competitor rum brand as a full co-equal partner to Timber Creek’s own rum, it is worth flagging for review even though the recipe itself is well built and the blend genuinely works; the combination is part of what gives Coda its layered, slightly funky depth rather than a flaw in the drink. To build it, dry shake the lime juice with a pinch of grated nutmeg first to help the spice bloom, then add both rums, the demerara syrup, and the allspice dram, fill with ice, and shake hard until well chilled. Strain into a chilled fizz glass and finish with a fresh pinch of nutmeg on top.

The result is a spice forward, moderately dry sour with real depth rather than the straightforward sweetness of a simpler rum drink. It suits a cooler evening more than a beach afternoon, and it pairs surprisingly well with dark chocolate, roasted almonds, or a mushroom tart if you want something savory alongside it. Given the two spirit pour, this drink carries real strength, so sip it slowly and pace the rest of your evening accordingly.

Coda is a tiki style sour that splits its rum base between Timber Creek Florida Rum and Neisson Rhum Blanc, a French agricole style white rum from Martinique, then rounds things out with lime juice, demerara syrup, St. Elizabeth Allspice Dram, and a pinch of grated nutmeg on top. The two rums bring genuinely different things to the glass: Timber Creek’s rum, produced grain to glass on the distillery’s Crestview farm, contributes a rounded, brown sugar and baking spice backbone, while the agricole style rhum adds a grassy, slightly funky vegetal note that is characteristic of cane juice distillates rather than molasses based ones. Allspice dram then ties the two together with warm, peppery spice that echoes the nutmeg garnish.

Because this recipe leans on a named competitor rum brand as a full co-equal partner to Timber Creek’s own rum, it is worth flagging for review even though the recipe itself is well built and the blend genuinely works; the combination is part of what gives Coda its layered, slightly funky depth rather than a flaw in the drink. To build it, dry shake the lime juice with a pinch of grated nutmeg first to help the spice bloom, then add both rums, the demerara syrup, and the allspice dram, fill with ice, and shake hard until well chilled. Strain into a chilled fizz glass and finish with a fresh pinch of nutmeg on top.

The result is a spice forward, moderately dry sour with real depth rather than the straightforward sweetness of a simpler rum drink. It suits a cooler evening more than a beach afternoon, and it pairs surprisingly well with dark chocolate, roasted almonds, or a mushroom tart if you want something savory alongside it. Given the two spirit pour, this drink carries real strength, so sip it slowly and pace the rest of your evening accordingly.