Wednesday, August 1, 2018

leilani grasshut

2 oz White Puerto Rican Rum (Plantation 3 Star)
1/2 oz Lemon Juice
1/2 oz Pineapple Juice
1/2 oz Papaya Juice (muddled fruit, strained)
1 oz Orange Juice
1 dash Grenadine (1/4 oz)

Pour into a Highball glass, fill with ice, and top with soda (whip shake with an ice cube or two, pour into a Highball glass with 2 oz soda water, and top with ice). Garnish with a cherry and pineapple slice (mint).

Two Wednesdays ago, I continued on with the other papaya juice-containing drink from Trader Vic's 1972 Bartender's Guide. This one was the Leilani Grasshut that seemed like a comparable companion piece to the Leilani Volcano down to my finding a reference of it being made with guava instead of mango. Therefore, this might have been another recipe adapted by Trader Vic that was originally created at Walt Disney's Polynesian Village. Here, the flavors were lightened by orange juice and soda water to make a more rounded and refreshing drink than the Leilani Volcano.
The Leilani Grasshut welcomed the senses with a peachy bouquet from the papaya, orange, and other fruits. Next, a crisp, carbonated orange and tropical sip repeated that peachy element noted in the nose, and the swallow merged the rum flavors into the pineapple and papaya ones.

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