1 oz Lime Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Velvet Falernum
1/2 oz Honey Syrup
1/4 oz St. Elizabeth Allspice Dram
3 dash Angostura Bitters
Shake with 1 cup crushed ice, pour into a tiki mug, and top with crushed ice. Garnish with a pineapple leaf, mint, Luxardo cherry, and edible flower (mint, spent half lime shell with El Dorado 151 proof rum and ignited).
Two Tuesdays ago, we began the night with another recipe from Chicago's Lost Lake via Imbibe Magazine. Just like the eponymous Lost Lake a few weeks ago, this Tiki-ism was created by Paul McGee and he dubbed it Heaven is a Place/This is the Place. What caught my eye was that instead of rum in this fruit and spice number, it called for gin in a very similar way as the Saturn.