Tuesday, July 31, 2018


1 oz Lime Juice
1 oz Lemon Juice
1 oz Simple Syrup
1 1/2 oz Papaya Nectar (muddled fruit, strained)
2 oz Port (Sandeman Tawny)
1/2 oz Light Puerto Rican Rum (Caliche)
1/2 oz 151 Proof Caribbean Rum (Don Q 151)

Shake with crushed ice, pour into a double old fashioned glass, and top with crushed ice.
In continuing on with my papaya drinks to best utilize my fruit that I have been muddling, I turned to one of the recipes two Tuesdays ago to one of the recipes that I had bookmarked in Beachbum Berry's Remixed. That drink was the Schooner from Seattle's Four Winds, and Berry provided surprisingly little information about its history such as its decade of origin. If I had seen this recipe in print, the use of port would have made me think that it was a Martin Cate creation from Smuggler's Cove such as with his Dead Reckoning (although his use is a bit more as a supportive ingredient than a main one). Once prepared, the Schooner shared a peppery floral aroma from the nasturtium garnish that paired elegantly with the papaya notes stemming from the drink itself. Next, grape, lemon, and lime mingled on the sip with a tropical note deriving from the papaya, and the swallow began with rum and port's grape and ended with a delightful papaya finish.

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