Monday, October 12, 2015

molokai mule

2 oz Orange Juice
1 oz Lime Juice
1 oz Orgeat (BG Reynolds)
1 oz Cognac (Foret VSOP)
1 oz Light Puerto Rican Rum (Don Q Cristal)
1 oz Demerara Rum (El Dorado 3 Year)

Shake with ice and strain into an Old Fashioned glass or Molokai Mule mug. Top with crushed ice and garnish with a pineapple stick, mint sprig, and orchid.
Two Saturdays ago, Tiki seemed like a great way to celebrate the end of a tough shift at work. Therefore, I flipped through Beachbum Berry's Remixed and selected the Molokai Mule that Steve Crane created at the Kon-Tiki at the Sheraton Waikiki Resort in the 1960s. Overall, the combination was somewhat reminiscent of a Fog Cutter. In the mug, the drink offered floral and minty aromas. Next, a lime and orange sip transferred into a rum, brandy, and nutty swallow with a tart citrus finish.

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