Friday, May 20, 2016


2 oz Light Rum (Hampden Estate's Rum Fire)
2 oz Passion Fruit Juice (Goya)
1 oz Grenadine
1 oz Lemon Juice

Shake with ice and pour into a Double Old Fashioned glass or a small Tiki bowl. Float a spent half lemon shell, add a sugar cube, douse with 151 proof rum (El Dorado 151), and ignite.

Two Fridays ago, I ventured into Beachbum Berry's Sippin' Safari for the evening's nightcap. I was drawn into the Pahoehoe as the idea of drinking out of a Tiki bowl appealed to me; the original recipe was crafted at the Batik Bar of the Mauna Kea Beach Hotel circa 1970. Pahoehoe turns out to be the Hawaiian term for lava with a smooth, shiny, or swirled surface, so the red color from the grenadine and the flaming volcano in the middle were quite apropos.
The Pahoehoe offered funky rum and a vaguely fruity aroma underneath the charring citrus garnish notes. Next, lemon and grenadine on the sip led into funky rum on the swallow with passion fruit on the finish.

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