Joggling Board

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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 fermented sugarcane juice or molasses and yeast, which are distilled and then typically left unaged or briefly aged and filtered to develop a light, spiced flavor.

Orange Curaçao: This is a liqueur made with bitter orange peels, brandy or distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, rich citrus flavor.

Lillet Rosé: This is a liqueur made in France with rosé wine, citrus liqueurs, herbs, and quinine, which are blended and fortified with brandy to develop a fruity, floral flavor.

Grapefruit Juice: This is the liquid extracted from the flesh of ripe grapefruits that has a sweet-tart citrus flavor and light pink color.

Ginger Liqueur: This is a liqueur made with ginger root, distilled alcohol, water, and sugar, which are blended and infused to develop a bright, spicy flavor.

Lemon Juice: This is the liquid extracted from the flesh of ripe lemons that has a sweet, tangy flavor and light yellow color.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Ground Black Pepper: This is a spice made with dried and ground peppercorns that has a fine texture and sharp, pungent flavor.

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.