Sunday, October 4, 2015

blood of the kapu tiki

10 oz Gold Puerto Rican Rum (Privateer Amber) (*)
3 oz Lime Juice
3 oz Grapefruit Juice
3 oz Orange Juice
3 oz Grenadine (Jack Rudy)
3 oz Simple Syrup
1/2 tsp Absinthe (3 dash St. George)
3 dash Angostura Bitters

Build in a punch bowl, add ice, mix, and garnish with Tiki intent (original garnished with orange and lime wheels). We favor floating citrus peel flowers and lime wheels impaled with mint sprigs. Moreover, an inverted spent lime shell half filled with Hamilton 151 Demerara Rum and ignited never hurts. Well, assuming you're drinking responsibly. Please drink responsibly.
(*) Originally Ron del Barrilito 3 Star Rum
Two Thursdays ago, we decided to pool our shift drinks at Loyal Nine and make the large format Tiki drink on the menu, the Blood of the Kapu Tiki. Unlike the Caribbean Queen that I created for Yacht Rock Sundays, this one was crafted by Tiki mug designer Bosko Hrnjak and resides on our regular menu. Once ladled into punch cups, the Blood of the Kapu Tiki shared a hint of anise spice over an otherwise fruity aroma. Next, citrus and pomegranate flavors on the sip led into a rich rum swallow punctuated by a touch of spice.

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