Monday, July 30, 2018

leilani volcano

4 oz White Puerto Rican Rum (Privateer Silver)
2 oz Pineapple Juice
1 oz Papaya Juice (Muddle and strained fresh papaya chunks)
Juice 1 Lime (3/4 oz)
1 tsp Sugar (1 oz Simple Syrup)

Shake with ice, pour into a Highball glass with ice, and garnish with fresh fruit (mint).

Two of the drinks that were on my radar in Trader Vic's 1972 Bartender's Guide called for papaya juice, and I spent a few days unsuccessfully searching in local Indian, Brazilian, Caribbean, and regular markets for the juice. While in Trader Joe's, they had beautiful papaya fruits for sale, and I figured that I could render it through muddling or blending followed by a straining step into a rather functional juice that was probably more wholesome than that found in a pasteurized and processed bottle or can. The drink I went with first was the Leilani Volcano; Beachbum Berry offered up a recipe by this name in Remixed from the Polynesian Village at Florida's Disney that was somewhat similar with guava, pineapple, lime, sugar, and coconut rum. Perhaps this Leilani Volcano was Trader Vic's take on the Disney number by utilizing a different tropical fruit juice and an unflavored rum. While the Trader Vic recipe was published in 1972 (and it was not marked as one of his originals), I was unable to track down the Disney recipe to anything more specific than the 1970s so I could not definitively determine the lineage.
The Leilani Volcano tickled the nose with papaya, pineapple, and mint sensations. Next, a creamy lime sip offered vague tropical notes, and the swallow combined the rum with distinct papaya and pineapple flavors.

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