1/2 oz Dubonnet or Port (Taylor Fladgate Ruby)
1/2 oz Grenadine
Juice 1 Lime (1/2+ oz)
1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. Garnish with a cherry (mint sprig impaled on a citrus peel raft).
Two Saturdays ago after my work shift, I was feeling the Tiki mood and reached for Trader Vic's 1974 Rum Cookery & Drinkery. There, I spotted the Ibo Lele Cocktail named after a hotel in Haiti. Since I lacked the Dubonnet option (I often substitute another quinquina instead until I can acquire some French instead of Kentucky-made Dubonnet), I chose the port route. Port appears in a few Tiki drinks like Martin Cate's Dead Reckoning and Trader Vic's South Sea Dipper, but it still feels like it is underutilized as a Tiki ingredient. The closest that I have come to using it that way is in my Josephine Baker cocktail riff, the Banana Dance.