The Death Star, Tiki
1 oz
A high proof, usually 151, (>57.5 ABV) unaged rum. Most producers are based in Jamaica, such as Wray & Nephew (W&N). This rum is usually reserved for mixed drinks and is a key ingredient in many classic cocktails.
2 oz
A flavored rum, infused with pineapple. Pineapple rum is commonly used in tropical drinks.
1.5 oz
A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
6 oz
A wine made from limited skin contact with dark grapes, but can also be made from blending white and red or saignée
1.5 oz
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
7 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Serves 2. Combine ingredients in a shaker and dry shake. Pour into a tiki bowl and top with crushed ice. Garnish with orange slices, orchids, pineapple fronds, and two long straws.
This variant of the Chief Lapu Lapu was created by Brian Maxwell. Rum Fire is key for adding a hit of Jamaican funk. A pineapple rum such as Planteray's Stiggins Fancy takes the edge off.
Tart
Strong