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 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.
1 oz
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic 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