Friday, November 11, 2016


2 oz Gin (Seagram's)
1 oz Cognac (Camus VS)
1 oz Pineapple Juice
1/2 oz Curaçao (Van der Hum)
1/2 oz St. Germain (St. Elder)
1/2 oz Coco Lopez Coconut Cream
2 dash Orange Bitters (Regan's)

Shake with ice and strain into a cocktail glass (a coconut Tiki mug filled with crushed ice). Garnish with a punch of cinnamon and a pineapple leaf (cinnamon and mint sprigs).

Two Fridays ago after my work night, I was in a Tiki mood, so I reached for Beachbum Berry's Remixed. There, I spotted one of Craig Mrusek's (a/k/a Dr. Bamboo) recipes that was described as his gin-based Painkiller riff that included elements of the Fog Cutter. I was able to sleuth down the origins of the drink to a gin-themed Mixoloseum Thursday Drink Night in 2008. His recipe from that event was similar save for the generic call for "brandy" instead of Cognac and the mixing directions as "Blend with 6oz crushed ice and pour into an angry tiki mug." I met things part way by straining over crushed ice and using a less-than-angry Tiki mug. And before any sugar-phobes begin to complain about the recipe, I knew a priori that the resultant mix would be on the sweet side. In terms of the name, Pololu is the series of valleys formed by erosion on the eastern coast of Hawaii and translates to "long spear."
The Pololu greeted the nose with a mixed spice aroma from the cinnamon and mint. Next, a creamy orange sip gave way to a gin, floral, and coconut swallow. Indeed, the Pololu was a touch sweet as expected, and perhaps 1/2-3/4 oz of lime juice would not be out of place for those looking to try this flavor combination but with a drier palate.

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