1 1/4 oz Rum, 3 Year (Caribbean)
1/2 oz Pineapple Syrup
1/2 oz Heavy Cream
Shake once without ice and once with. Double strain into a cocktail glass and garnish the froth with Tiki Bitters.
For my second drink at No. 9 Park last Tuesday, I asked bartender Ted Kilpatrick for an egg drink and allowed him to improvise. Ted decided to head in a Tiki direction; while he did use rum, he took an interesting turn by using an equal part of wheat whiskey. It seems odd, but I have had other whiskey Tiki drinks that were successes including Drink's Creole Fizz (well, part Sazerac, part Tiki), LUPEC Boston's Ken-Tiki, and one version of the classic Suffering Bastard (the other version is a Cognac one).