1 1/2 oz Flor de Caña 4 Year Gold Rum
3/4 oz B.G. Reynold's Passion Fruit Syrup
1/2 oz Orange Juice
1/2 oz Pineapple Juice
1/4 oz Lime Juice
6 drop Herbsaint
Blend with ~1 cup crushed ice and pour into a Pilsner glass. Garnish with a pineapple spear and add a straw.
On Thursday night during Portland Cocktail Week, we finally made our way over to Hale Pele for Tiki drinks. In between "thunderstorms" replete with rain waterfalls by the entrance, I perused the menu. While Andrea picked the housemade fermented pineapple juice-containing libation, I asked bartender Mindy Kucan for the classic Penang Afrididi. The house recipe follows the one that Beach Bum Berry provides in Sippin' Safari except this one uses Nicaraguan instead of Virgin Island for the amber rum and ups the passion fruit syrup by a quarter ounce. Berry lists the drink's history as being created around 1937 by Donn the Beachcomber and served at his Cabaret Restaurant in 1958.