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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUKIXKQa9QDk0mCKRc1dcLbBEfJl0THI0NAo37x7-I2REZ_HN-eOLA75NbIKO0Mf99SiKvi-g2z4wTQwreU7YrE0n2HN7PQqG2CoHP9EGfB8NPVIkytwD7v2j-SfeKmdd2HMwDlesQKDFl/s320/molokaimule1162.jpg)
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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