1 1/2 oz Flor de Caña 7 Year Rum
3/4 oz Passion Fruit Syrup
3/4 oz Lime Juice
1/2 oz Pierre Ferrand Dry Curaçao
3/4 oz Pineapple Juice
1 dash Herbsaint
Shake with ice and strain into a tall glass filled with crushed ice. Garnish with an orange twist, pineapple, pineapple fruit leaves, and other assorted Tiki mayhem; add a straw.
After dinner at Angeline, I headed over to Cane & Table where there was a Flor de Caña Rum pop-up event at Cane and Table. There in the back courtyard for this official Tales of the Cocktail event, Nick Detrich, Martin Cate, and Paul McGee were making Tiki libations for the crowd. For a start, I asked Paul McGee for the Penang Afriditi #1 which was created by Don the Beachcomber circa 1937. Here, the ratios were shifted around slightly and the orange juice was swapped for dry curaçao from the 1958 recipe that appears in Beachbum Berry's Sippin' Safari. Paul mentioned that the recipe he used is pretty close to the house recipe at Lost Lake except that they use 2 oz Appleton V/X as the sole rum and Letherbee as the absinthe. For comparison's sake, feel free to see the one at Hale Pele that I had a few years ago while at Portland Cocktail Week.