Wednesday, November 4, 2009

helen the pacific

3/4 oz Lemon Hart 80 Demerara Rum
3/4 oz Neisson Rhum Agricole (*)
3/4 oz Lime Juice
1/2 oz Luxardo Maraschino Liqueur
1/4 oz St. Elizabeth's Allspice Dram
1/4 oz Velvet Falernum
1/4 oz Grenadine
1/4 oz Simple Syrup

Shake with ice and strain into a Tiki mug filled with crushed ice. Add straw and garnish with a lime twist and a cherry.

I eventually did acquire a Tiki drink at Drink's Tiki Sunday night. When Cali Gold came by to discuss drink options for our second round, I asked for her for a Tiki drink that I have not had before. She replied that Sam Treadway just made one with rhum agricole and asked if that would be acceptable. And how could I say no to rhum agricole?

The drink, Helen the Pacific, was created by Tiki enthusiast Randy Wong who was sitting behind us at the center bar. Randy's Tiki interests go beyond the libation as he leads an exotica band, the Waitiki 7, which we had a chance to see at the Beantown Sippin' Safari Tiki fest held at Pho Republique two years ago. I could not confirm if the drink's name was a take on the 1968 World War II movie, Hell in the Pacific starring Toshiro Mifune, but it seems likely.

Helen the Pacific had the citrus, allspice, and clove flavors from the lime, dram, and falernum in the front part of the sip. The Maraschino notes became more evident in later sips and followed the citrus and spice wave. Surprisingly, the rum flavors were more elusive which is odd since rhum agricole is often not that subtle. Overall, it was well balanced and a delight to drink although I wish the rum flavors were a little stronger. However, many drinks of the genre shoot to mask the flavor of the alcohol so perhaps it was more authentic that way.

(*) Post note: I emailed Sam and asked which rhum agricole he used, and he replied, "I used the blanc... but Randy Wong believes that the Gold makes it infinitely better".

8 comments:

dave said...

Surprising indeed. Which Neisson was it? I've found the blanc to be pretty funky (compared to La Favorite, for example).

frederic said...

Sam wrote the recipe down on some receipt paper and I did not look carefully at it until I was already home. So the question never entered my head until afterward.

frederic said...

I wrote Sam, the bartender, and he replied, "I used the blanc... but Randy Wong believes that the Gold makes it infinitely better"

Randy said...

Thanks for posting my drink!! Yeah, definitely try it with the gold. I believe John was able to acquire the Neisson Eleve for this Sunday (Nov. 8). Come on down and introduce yourself, I'll be there around 4.

frederic said...

Thanks for creating it. When I asked for a drink that I had never had before, I guess what I assume was a recently created one, more than worked with my request!

rangda said...

Just made one of these and it's damn good. The rums, falernum, and pimento are blending together for a nice spicy taste. I could drink 10 of these...

Randy said...

Thanks Rangda! Which agricole did you use?

rangda said...

I used the Rhum Clement VSOP, which is my go to Mai Tai rum. I just made one with the Neisson blanc but it's not as good as I remember the VSOP.