Volcán Tahitiano

On the menu that I made when I was working at Tahiti cocktail bar in Barcelona, we had a version of the Volcano Bowl that worked very well and had a quite particular ingredient for 2014, Pumpkin Real, a pumpkin purée infused syrup spiced with ginger, cloves, cinnamon and nutmeg.

The truth is that, currently, I don’t have many options to be able to make cocktails to share in my actions, and this one in particular I have only done it a few times in some masterclasses. One day, I decided to make a version of that cocktail, adapting it to an individual service, making it less complex in the selection of rums, but making it more complex on the spices, there the Volcán Tahitiano was born.

Volcán Tahitiano

Author: Oriol Elias, 2018


  • 3oz Don Q Añejo
  • 2oz Grapefruit Juice
  • 1oz Lime Juice
  • 0.75oz Pumpkin Real
  • 0.25oz Pimento Dram
  • 1 dash Angostura Bitters

Technique: Shaker/ Serve unstrained

Ice: Crushed Ice

Glass: Double Old Fashioned

Garnish: Mint Sprig, Fresh Grated Nutmeg, Maraschino Cherry

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