Jetpilot

Jet Pilot

(0 ratings)

A bold and complex tiki cocktail featuring three rums, citrus, and warm spices, created by Steven Crane as a riff on the Test Pilot.

Keep screen on?

Recipe

1 cocktail (180ml)
  • Aged Jamaican Rum 
    30 ml
  • Demerara Overproof Rum 
    22.5 ml
  • Jamaican Rum 
    22.5 ml
  • Lime Juice 
    22.5 ml
  • Fresh Grapefruit Juice 
    15 ml
  • Cinnamon Syrup 
    15 ml
  • Falernum 
    15 ml
  • Angostura Aromatic Bitters 
    2 dashes
  • Absinthe 
    1 dash
  • Fresh Mint sprigs 
    1 sprig
Recipe credit: Steven Crane

Instructions

Step

Chill a double old-fashioned glass in the freezer while preparing the drink.

Step

Add all three rums, fresh lime juice, pink grapefruit juice, cinnamon syrup, falernum, Angostura bitters, and absinthe to a shaker.

Step

Add ice to the shake and whip shake to chill.

Step

Open pour the entire contents, including ice, into the chilled glass.

Step

Top with additional ice if needed to fill the glass completely.

Step

Garnish with a fresh mint sprig and serve immediately.

Equipment

Blender
Jigger
Citrus juicer

Description

The Jet Pilot is a legendary tiki cocktail that exemplifies the art of rum blending and tropical flavor layering. Created in the late 1950s by Steven Crane at Hollywood’s Luau Restaurant, this drink builds upon Donn Beach’s Test Pilot with the addition of grapefruit juice and cinnamon syrup for extra complexity. The cocktail combines three different rums with fresh citrus, falernum, and a hint of absinthe to create a drink that’s both powerful and nuanced.

Nutritional information

1 cocktail (180ml)
Calories
285
ABV
22 %
Alcohol
31 g
Carbs
18 g
Carbs from Sugar
16 g
Fat
0 g
Protein
0.2 g
Sodium
5 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Tips & Notes

  • Use only premium, aged rums for each style to maximize the cocktail's depth and complexity. The quality of your rum selection will make or break this drink.

  • Always use freshly squeezed citrus juices - bottled juices will significantly diminish the bright, tropical character of the Jet Pilot.

  • The absinthe should be barely perceptible - just a few drops add complexity without overwhelming the rum and citrus balance.

  • For the best cinnamon syrup: 250g of suger, 250g of water, 15 grams of cinnamon sticks. Muddle the sticks into shards. Bring to a boil and turn down the heat and simmer covered for 5 minutes. Turn off the heat and let steep overnight. Strain through a cheesecloth in a sieve.

If you can’t find falernum, you can make a quick substitute by combining simple syrup with a few drops of almond extract and a pinch of ground cloves, though the authentic flavor won’t be quite the same.

The Jet Pilot is a strong cocktail containing about 2.25 oz of rum total. It’s comparable to a Zombie in strength but slightly more approachable due to the citrus and ice dilution.

The Jet Pilot is best served immediately after blending. The crushed ice and blended texture are essential to the drink’s character, and it won’t hold well if pre-made.

Related Spicy, Tropical cocktails

Donga Punch

A classic tiki cocktail from Don the Beachcomber featuring aged rhum agricole and the signature "Don's Mix" of grapefruit juice and cinnamon syrup.

Donga punch

Leave the first comment

Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

Okay

Recipe notes

Create a free account 

My Bar, saved forever
Without an account, your ingredients are only stored in cookies and can disappear. With an account, your bar is saved securely – so you can always see which recipes you can craft (or almost craft) based on what you have at home.

Rate recipes
Share your opinion and help other cocktail lovers discover the best recipes.

Favourites at your fingertips
Save your go-to cocktails for quick access right from your account page.

Personal notes
Add your own tweaks, tips, or reminders to any recipe – perfect if you like to experiment or record what worked best.

Exclusive newsletter
Opt-in for insights into mixology, cocktail theory, and home bartending – plus stay updated when new recipes are added.

Quick recipe

Ingredients

  • Aged Jamaican Rum
    30 ml
  • Demerara Overproof Rum
    22.5 ml
  • Jamaican Rum
    22.5 ml
  • Lime Juice
    22.5 ml
  • Fresh Grapefruit Juice
    15 ml
  • Cinnamon Syrup
    15 ml
  • Falernum
    15 ml
  • Angostura Aromatic Bitters
    2 dashes
  • Absinthe
    1 dash
  • Fresh Mint sprigs
    1 sprig

Method

  1. Chill a double old-fashioned glass in the freezer while preparing the drink.
  2. Add all three rums, fresh lime juice, pink grapefruit juice, cinnamon syrup, falernum, Angostura bitters, and absinthe to a shaker.
  3. Add ice to the shake and whip shake to chill.
  4. Open pour the entire contents, including ice, into the chilled glass.
  5. Top with additional ice if needed to fill the glass completely.
  6. Garnish with a fresh mint sprig and serve immediately.