Friday, October 3, 2014


1 oz Dark Jamaican Rum (1/2 oz Smith & Cross, 1/2 oz Appleton V/X)
1/2 oz Lemon Juice
1/2 oz Pineapple Juice
1/2 oz Passion Fruit Syrup (BG Reynolds)

Shake with ice and strain into a Tiki-stemmed cocktail glass.

Two Sundays ago, I was in a Tiki mood and reached for Beachbum Berry's Potions of the Caribbean. There, I spotted the Siboney that Beachbum discovered in Trader Vic's 1974 Rum Cookery & Drinkery. He was able to trace back the history of this Daiquiri variation to the Trader Vic restaurants sometime in the 1950s; he also noted that if the recipe is doubled, embittered with Angostura, and served on crushed ice, it would become Trader Vic's Grog.
The Siboney proffered a fruity and funky bouquet with pineapple and Smith & Cross rum aromas standing out the most. A lemon and passion fruit sip then gave way to caramel and funky rum flavors balanced by pineapple notes.

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