1 oz Lemon Juice
1/2 oz Passion Fruit Nectar (Ceres)
2 bsp Honey (1/2 oz Honey Syrup 1:1)
1 Egg White
As written: Blend in a mixer with a scoop of shaved ice. Pour into a Starboard Light glass. Top with ice and decorate with mint and a fruit stick. Instead: I shook once without ice and once with ice and strained into a rocks glass filled with crushed ice. I garnished with an orange slice and omitted the out of season mint garnish.
In the Angry Barista post, I suggested that there was a lack of Scotch Tiki drinks and that was why I was drawn to that drink on the Stoddard's menu. One reader, Jason, left a comment that I should expand my search to Trader Vic's book which contains a few Scotch-laden Polynesian numbers. The one in our 1972 edition that caught my eye instead of the London Sour he recommended was the Starboard Light.