Tropical Itch, Whiskey
8 oz
A fruit that grows on the vine of the passion flower, native to brazil. Used for its tart taste and crunchy seeds.
1.5 oz
A high proof, usually 151, (>57.5 ABV) unaged or lightly aged rum. Compared to the funkier Jamaican variety, brands like Bacardi and Don Q offer cleaner, more alcohol-forward expressions. This rum is usually reserved for mixed drinks and adds a punch to many cocktails.
1 oz
These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.
1 oz
A whiskey made primarily from a corn grain mash, aged in charred oak barrels.
0.5 oz
A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
2 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.
1 wedge
A tropical plant with a tart yellow fruit. Most often used in tiki cocktails and fizzes.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Fill a large Hurricane glass with crushed ice, add all ingredients, and swizzle until chilled. Garnish with a pineapple stick, a mint sprig, an orchid, and a wooden backscratcher. #build #swizzle #ontherocks
From the Hawaiian Village Hotel, Waikiki, Hawaii; ca 1957.
Fresh
Tart