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Cocktail History
The Joggling Board is a modern cocktail that was created by Greg Best in Atlanta, Georgia for Garden & Gun, a Southern lifestyle magazine. The recipe, which is made with white rum, citrus, Lillet Rosé, grapefruit, ginger, bitters, sea salt, and pepper, is described as a variation of a Daiquiri that was inspired by South Carolina Lowcountry. It was also named for the joggling board, a long bench that rocks or “joggles” and is popular in the Southern United States.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
White Rum: This is a type of rum made with molasses or sugar cane juice and alcohol that is filtered and bottled right away without the aging process. I used The Real McCoy 3 Year Old White Rum.
Orange Curaçao: This is a liqueur made with oranges, sugar, and brandy or rum. I used Grand Marnier Cordon Rouge.
Lillet Rosé: This is an aromatized wine liqueur made in France with Grand Cru Bordeaux grapes, berries, grapefruit, orange blossoms, and water.
Grapefruit Juice: This is the liquid juice of a grapefruit. WI used freshly squeezed grapefruit juice.
Ginger Liqueur: This is a liqueur made with ginger root, spices, herbs, sugar, and alcohol. I used Domaine De Canton Ginger Liqueur.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Black Pepper: This is a seasoning. I used Simply Organic Ground Black Pepper.
Sea Salt: This is a mineral. I used Maldon Sea Salt Flakes.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut citrus into slices or wheels. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Faint orange-peach color
• Aroma: Citrus and herbs
• Taste: Herbal and slightly bitter flavor with off-dry grapefruit, orange, spicy ginger, and rum
• Finish: Aromatic wine notes and tart lemon
Kendall’s Take: “I had no clue what to expect of this drink after looking at the ingredients, but I thought it ended up tasting mostly of the Lillet Rosé with an accent of tart grapefruit and savory salt thanks to the bit on the rim. Ultimately, I didn’t love the Joggling Board; it tastes good, and there’s nothing inherently wrong with it. I just thought it was a little bland and uninteresting in flavor. It’s a slightly floral grapefruit Daiquiri.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
Joggling Board
Description
The Joggling Board is a modern cocktail that was created by Greg Best in Atlanta, Georgia for Garden & Gun, a Southern lifestyle magazine. The recipe, which is made with white rum, citrus, Lillet Rosé, grapefruit, ginger, bitters, sea salt, and pepper, is described as a variation of a Daiquiri that was inspired by South Carolina Lowcountry. It was also named for the joggling board, a long bench that rocks or “joggles” and is popular in the Southern United States.
Ingredients
Method
Pour sea salt onto a plate, rub outer rim of a coupe glass with a grapefruit slice, and roll rim of glass in salt until coated.
Add rum, orange curaçao, Lillet Rosé, grapefruit juice, ginger liqueur, lemon juice, bitters, black pepper, and sea salt to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne strainer, strain into salt-rimmed coupe glass.
