Tuesday, April 28, 2009


1 1/2 oz Dark Rum (Goslings Black Seal)
1 1/2 oz Pineapple Juice, Unsweetened
1 Egg White (Farm egg from Southborough, MA)
1 dash Orange Bitters (Regan's)

Shake once without ice and once with. Strain into a cocktail glass.

While enjoying our Prickly Pear on the deck on Sunday night, I brought out a few cocktail books to flip through. One recipe that caught my eye was in Patrick Duffy's The Official Mixer's Manual. I was looking for something to use either the pineapple or grapefruit juice we had just purchased, and the Hawaiian seemed intriguing and refreshingly appropriate given the warm evening. The drink had a delicious frothy caramel-pineapple flavor and was surprisingly dry with a slight degree of sharpness. The dark rum gives the drink its character, and Andrea wondered how Old Monk would have worked instead of the Goslings especially with Old Monk's vanilla notes. I wondered though if the drink was missing something such as a liqueur like curacao or apricot. It would provide some sweetness and more depth.

I was not able to find this recipe online and was surprised that the Hawaiian Cocktail on CocktailDB was gin based (1 oz gin, 3/4 oz pineapple juice, 1/2 egg white, 1 d orange bitters)! And the Hawaiian listed there lacking the egg had a similar thought about the liqueur (1 1/2 oz gin, 1/2 oz pineapple juice, 1/2 oz orange curacao). It might be worth trying this drink again as 1 1/2 oz Old Monk Rum, 1 oz pineapple juice, 1/2 oz apricot liqueur or curacao, 1 egg white, and a dash orange bitters variant.

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