shark god of molokai

1 1/2 oz Bourbon (Larceny)
3/4 oz Swedish Punsch (Kronan)
1/4 oz Absinthe (Pernod Absinthe)
3/4 oz Lemon Juice
1 oz Pineapple Juice

Shake with ice and strain into a cocktail glass. Make a line on the froth with Peychaud's Bitters and garnish with a mint leaf "shark fin."

Two Thursdays ago, I was flipping through Lou Bustamante's recently released The Complete Cocktail Manual and stumbled upon a small collection of Tiki recipes. The one that called out to me was the Shark God of Molokai crafted by Andrew Dolinsky of Cleveland Heath in St. Louis. The book explained how "A professor of Polynesian studies named this cocktail after the legend of the Shark God, who helped priest Kamalo avenge the death of his sons by chief Kupa. The Shark God created a tempest that swept the chief into the sea, where was devoured by the god."
The Shark God of Molokai proffered an anise-driven aroma from the Peychaud's Bitters garnish combining with the drink's absinthe. Next, the fruit components of lemon and pineapple filled the sip, and the swallow shared whiskey and tea tannin with a pineapple and anise spice finish.