port of goteborg

1 oz Lemon Juice
3/4 oz Passion Fruit Syrup
1 oz Swedish Punsch (Kronan)
1/2 oz Aquavit (Krogstad)
1/2 oz Honey Syrup
2 oz Aged Medium Bodied Blended Rum (Barbancourt 8 Year)
1 dash Angostura Bitters
2 oz Soda Water

Flash blend with 12 oz crushed ice and pour into a Tiki mug (shake all but the soda water with ice, strain into a Tiki mug with 2 oz soda water, and fill with crushed ice). Garnish with mint sprigs.

Two Saturdays ago, I decided to make a drink that I had spotted on Facebook called the Port of Göteborg. The recipe was created by Martin Cate of Smuggler's Cove for the Swedish exotica band Ixtahuele. The drink is named after the largest port among the Nordic countries and the only Swedish port large enough to handle large ships. Aquavit has found its way into Tiki drinks throughout the years such as in the Viking Fog Cutter and Balsa Raft, and I was game to experience again how its unique spice blend can work wonders in Tiki drinks.
The Port of Göteborg's mint garnishes contributed most of the drink's aroma. Next, the carbonated lemon, honey, and passion fruit sip was rather tropical akin to what was observed in the Port Light, Max's Mistake, and the Surfa Rosa. And finally, the swallow proffered rum and the punsch's tea flavors before finishing with lingering caraway notes from the aquavit.