Tuesday, October 10, 2017

aku aku

Juice 1 Lime (1 oz)
8-10 leaf Mint (10 leaves)
1 dash Rock Candy Syrup (1/2 oz Simple)
1/2 slice Pineapple (1 oz Pineapple Juice)
1/2 oz Peach Liqueur (Briottet Crème de Pêche de Vigne)
1 oz Light Puerto Rican Rum (Angostura White Oak)

Blend with ice (~8 oz) and pour into a large cocktail glass (water goblet). I garnished with a mint sprig and a nasturtium blossom.
Two Tuesdays ago, I reached for Trader Vic's 1972 edition of his Bartender's Guide where I spotted one of his originals, the Aku Aku. The recipe appeared to be his take on Don the Beachcomber's circa 1940 Missionary's Downfall with rock candy syrup instead of honey. Once prepared, the Aku Aku gave forth a glorious mint aroma. Next lime and pineapple mingled on the sip, and the swallow offered complementary rum, peach, and mint flavors.

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