Friday, September 4, 2015


2 oz Jamaican Rum (1 1/2 oz Coruba, 1/2 oz Wray & Nephew)
1 tsp Orange Juice (1/2 oz Valencia)
1 tsp Lemon Juice (1/2 oz)
1 tsp Raspberry Syrup (1/2 oz Royal Rose)
1 small slice Pineapple (1 oz Pineapple Juice)

Shake well with ice and strain into a cocktail glass.

After Yacht Rock Sunday, I decided to treat myself with a drink from Trader Vic's 1946 Book of Food & Wine. I had seen the curiously named Pikaki before but the small additions of ingredients seemed a bit uninspiring; therefore, this time I decided to increase the amounts to make it less of a spirit-driven drink served in a cocktail glass and more of a Tiki drink served in a tall one. Pikaki, despite sounding like a type of Japanese noodle, is an aromatic Hawaiian flower similar to Jasmine but sweeter that is used in leis. Given that, garnishing with Cosmo flowers did not seem out of line.
The garnish I added to the Pikaki donated mint and floral aromas. The sip was rather fruity from the raspberry and citrus along with a caramel dark note from the Coruba Rum. Finally, the swallow shared the funkiness of the two Jamaican rums with an intriguing raspberry-pineapple combination on the finish.

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