Sunday, February 16, 2020

bali hai bastard

1 1/2 oz Pineapple Rum (Plantation)
3/4 oz Rittenhouse Rye Whiskey
1/4 oz Mezcal (Fidencio)
1 1/2 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Passion Fruit Puree (3/4 oz Passion Fruit Syrup)
1/2 oz Demerara Syrup (omit -- combined with the puree)

Whip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), and fill with crushed ice. Garnish with 2 pineapple leaves and a pineapple wedge (pink elephant swizzle).
Two Sundays ago, I was in a tropical mood, so I reached for Matt Pietrek and Carrie Smith's Minimalist Tiki book and found the Bali Hai Bastard. That recipe was crafted by Marie King who manages the two Tonga Hut bars in California. Once prepared, the Bali Hai Bastard donated pineapple and passion fruit aromas to make a rather exotic bouquet. Next, the lime and pineapple notes on the sip led into rum, rye spice and dryness, pineapple, and passion fruit flavors on the swallow with hints of smoke on the finish from the mezcal.

No comments: