I chugged this drink for the first time at Tahití Bar in Barcelona and I loved it. Searching in my cocktail books, I found the recipe on Beachbum Berry Remixed and in Trader Vic’s Bartender Guide Revised, but I prefer the Berrys’ book recipe which used passion fruit syrup instead of passion fruit nectar of the Vic’s book.
- 1oz Lemon Juice
- 1oz Pineapple Juice
- 1oz Passion Fruit Syrup
- 2oz Dark Jamaican Rum
- 1 dash Angostura Bitters
- Add all the ingredients in the shaker with crushed ice.
- Shake it!!!
- Pour unstrained in a double old fashioned glass (or in a tulip glass)
- Garnish with a lime wedge speared with a marraschino cherry. (Original recipe adds a mint sprig).
I garnished it with an original Menehune stick from the Trader Vic’s Tokyo.
The rum that I used was a Smith & Cross, I think that’s a very good jamaican rum navy style with a 57% of alcohol. You also can use rums like Myers’s Dark, Coruba Dark, Appleton Extra or Plantation Jamaica, but if you can buy a bottle of Smith&Cross…don’t doubt…BUY IT!!!!
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