Saturday, December 12, 2015

espresso bongo

2 oz Appleton Reserve Rum (Plantation Original Dark)
1/2 oz Illy Espresso Liqueur (Galliano Ristretto)
1/2 oz Lime Juice
1/2 oz Pineapple Juice
1/2 oz Orange Juice (Cara Cara)
1/2 oz Passion Fruit Purée (Passion Fruit Syrup)
1/2 oz Simple Syrup (omit, combined with above)

Shake with ice and pour into a Tiki mug.

Two Tuesdays ago, I spotted a Tiki gem in the P.D.T. Cocktail Book called the Espresso Bongo. Jeff "Beachbum" Berry created this one back in 2010, and he named it after a 1959 British Beatnik movie. Overall, it reminded me a gussied up Mr. Bali Hai with different citrus and the addition of passion fruit, and I figured that this recipe was perfect for breaking in the Tiki mug that Andrea bought at Smuggler's Cove (technically, she broke it in at the bar and bought the mug with the drink, but here for home use).
Without a garnish, the Espresso Bongo shared caramel and roast notes from the rum and coffee liqueurs. Next, the sip was rather tropical with passion fruit and orange notes being most identifiable, and the swallow offered dark rum, pineapple, and coffee flavors.

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