Monday, November 16, 2015

sleeping giant

1 1/2 oz Light Rum (1 oz Caliche, 1/4 oz Wray & Nephew, 1/4 oz Vale d' Paul Aguardente)
1 1/2 oz Pineapple Juice
1 1/2 oz Orange Juice (1 oz)
1/2 oz Sweet & Sour (1/2 oz Lemon Juice, 1/2 oz Simple Syrup)
1/4 oz Orgeat (1/2 oz)

Shake with crushed ice and pour into a tall glass. Garnish with a mint sprig and a cherry (mint, orange and lemon twists).

After getting home two Tuesdays ago from JM Curley's, I was in the mood for a nightcap and turned to Beachbum Berry's Sippin' Safari. The recipe that caught my fancy was the Sleeping Giant created at the Lagoon Cocktail Terrace at the Coco Palms Resort in Kauai circa 1950s. The Sleeping Giant took its name from a nearby hilltop that "awed the Hawaiians of old who feared he might awaken."
The Sleeping Giant awakened the senses with a citrus and mint aroma. Orange and lemon on the sip gave way to funky rum, pineapple, and nutty orgeat notes.

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