Thursday, May 3, 2018

skull & bones

1 oz Lime Juice
1 oz Grenadine
1/2 oz Cinnamon Syrup
1 oz Plantation OFTD Overproof Rum
1 oz Plantation Original Dark Rum

Shake with ice and strain into a double old fashioned glass filled with crushed ice; I garnished with a spent half lime shell.

Two Thursdays ago, I spotted Jason Alexander's take on the Skull & Bones on Instagram that he makes at the Tacoma Cabana. The Skull & Bones' history can be traced back to a Don the Beachcomber recipe by that name (with no known recipe as of this report); when the Mai-Kai in Fort Lauderdale opened up in 1956, their menu was heavily influenced by Don's, and the Skull & Bones perhaps morphed into the Shrunked Skull on their initial menu. The Shrunken Skull was later garnished at the Mai-Kai with a cinnamon stick, and this cinnamon element was later adapted by other bars such as Hale Pele into the addition of a flavored syrup. Apparently, Jeff Beachbum Berry just published a recipe for the Skull & Bones his his recent Sippin' Safari 10 Year Anniversary book, but I have not purchased the updated edition yet (Postnote: For that recipe, see this entry).
The Skull & Bones began with dark rum with hints of berry on the nose that led into a caramel, berry, and lime sip. Next, the dark rum continued on into the swallow along with red fruit notes and a cinnamon finish. The cinnamon spice definitely added a much needed burst of spice to the Shrunken Skull recipe akin to the absinthe in the Drunken Skull.


Hurricane Hayward said...

I really like the choice of rums in this. FYI, the original Hale Pele version was actually based on The Mai-Kai tribute recipe posted on The Atomic Grog. The Mai-Kai never actually used cinnamon syrup in their version I've recently sorted out the whole history and added several new recipes on the blog. Okole maluna!

frederic said...

Thanks to the Skull & Bones Challenge on Instagram, I revisited the drink and made the one from Beachbum Berry's 10th anniversary Sippin' Safari. That post should come out on the 10th! Cheers!