Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Rhum agricole | 30 ml | Base spirit: flavour and alcoholic structure. |
| preferably Duquesne Agricole Eleve Sous Bois | ||
| Brown Rum | 30 ml | Base spirit: flavour and alcoholic structure. |
| preferably El Dorado 5 Year | ||
| Dry Curaçao | 14.8 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Falernum | 14.8 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Allspice dram | 7.4 ml | Modifier: flavour, sweetness and/or bitterness; check the bottle. |
| Lime juice | 29.6 ml | Juice: acidity, fruit and volume vary by ingredient. |
| Honey Syrup | 14.8 ml | Sweetener or flavoured sweetener; concentration matters. |
| Angostura aromatic bitters | 3 dash | Concentrated seasoning; keep its stated unit. |
Method
- Add all ingredients to a cocktail shaker.
- Add crushed ice and shake briefly.
- Strain into a tiki mug or a snifter filled with crushed ice.
- Garnish with pineapple leaves, pineapple spear, an orchid and three brandied cherries.
Glass: Lowball
Garnish: pineapple leaves, pineapple spear, an orchid and three brandied cherries
Bar Assistant catalogue · Open recipe source