1/2 oz Aguardiente Grogue de Santo Antão (Cape Verdean rum)
1/2 oz Clarified Sugar Cane Water
1 oz Clarified Lime Juice
1/4 tsp Kona Coffee
Paint the inside of a rocks glass with pineapple paint (sediment after centrifugal clarification, thickened with a tapioca thickener). Add crushed ice, place pineapple ring in middle, add more crushed ice. Shake ingredients with ice and double strain into glass. Pack with more ice. Garnish with a candied pineapple disk (here a charred one) and a Marasca cherry soaked in house allspice dram. Insert a straw down the middle of the glass (through the pineapple ring).
Last time I spoke with Randy Wong, he told me that he had a drink that he wanted to make for me, so last night when we stopped by Clio, I had a chance to try it. The drink was the Makahiki Cocktail that garnered him the victory in the Dole Pineapple cocktail contest a few weeks ago. Makahiki is the Hawaiian version of Thanksgiving that occurs during harvest season, and Hawaiians show their gratitude toward their god of agriculture, fertility, and rain. In addition to the pineapple, Randy included sugar cane and coffee grown in Hawaii to round out the islander agricultural theme. Randy describes the Hawaiian symbolism in further detail on his blog.