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.
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
This post is also available in: Spanish