Friday, September 18, 2015


1 oz Pisco (Encanto)
1 oz Silver Rum (1/2 oz Caliche, 1/2 oz Wray & Nephew)
3/4 oz Passion Fruit Syrup
1/2 oz Lemon Juice

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.

Last Friday, I turned to Stephen Siegelman's 2005 Trader Vic's Tiki Party for a post-shift libation. There, I spotted the Boomerang which appeared like a split spirits Hurricane that added pisco to the mix. I had avoided this drink at first in deference to the 1930s Boomerang from the Café Royal Cocktail Book, but this recipe seemed too refreshing to pass up.
Instead of serving it in a cocktail glass, I decided to gussy it up Tiki style, and the garnishes contributed floral and mint aromas. Next, lemon and passion fruit on the sip gave way to funky rum, pisco's floral notes, and passion fruit on the swallow.

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