Sunday, October 6, 2019

lahaina noon

1 1/2 oz Mezcal (Fidencio)
3/4 oz Plantation OFTD Rum (*)
1/2 oz Apricot Liqueur (Combier)
1/2 oz Cynar
2 oz Pineapple Juice
1/2 oz Lime Juice
2 dash Peychaud's Bitters

Whip shake, pour into a Tiki mug , fill with crushed ice, and garnish with mint sprigs.
(*) Sub a Demerara 151 rum in a pinch.

After crafting a mezcal drink for an event utilizing apricot, Cynar, lime, and Peychaud's Bitters, I thought about the role of apricot liqueur in tropical drinks. My mind drifted towards Joe Scialom's Sol y Sombra and wondered if I could adapt it using aspects of the cocktail I had created at work. I also included in elements of Trader Vic's rather related Sun and Shadow to craft the Lahaina Noon. Lahaina Noon is when the sun is directly overhead and vertical objects do not cast a shadow; it happens twice a year in Hawaii every May and July.
The Laihaina Noon proffered smoke seeping through the mint garnish's aroma. Next, pineapple, lime, and apricot generated a fruity sip, while the swallow donated smoky mezcal, funky rum, and Cynar's herbal bitterness on the swallow with smoke and anise notes on the finish.

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