Tuesday, October 20, 2015


1 oz Light Puerto Rican Rum (Banks 5 Island)
1/2 oz Triple Sec (Cointreau)
1/2 oz Lemon Juice
1/2 slice Pineapple (3/4 oz Pineapple Juice)
1 dash Rock Candy Syrup (1/4 oz Simple)
2 dash Angostura Bitters

Blend with 1/2 scoop of ice, pour into a 10 oz Pilsner glass, and top with shaved ice (shake with ice and strain over crushed ice). Garnish with mint sprigs and a fruit stick.
Two Sundays ago, I was still mourning the seasonal passing of Yacht Rock Sundays so I turned to Trader Vic's 1974 Rum Cookery & Drinkery for some easy drinking boat Tiki. The Mahukona seemed like a decent option as it came across like a Rum Sidecar with pineapple and bitters in the mix. Once built, it offered mint aromas over fruity undertones. Next, the lemon notes dominated the sip, and the swallow shared rum, orange, pineapple, allspice, and clove flavors.

1 comment:

Excommish said...

Great drink for a hot summer day! Thank you so much for sharing this one.