Friday, July 15, 2022

riki tiki tavi

1 oz Plantation Pineapple Rum
1 oz Blended Scotch (Cutty Sark Prohibition)
1/2 oz Falernum (Velvet)
1/4 oz St. George Spiced Pear Liqueur (Rothman & Winter)
1 dash Angostura Bitters
2 dash Orange Bitters (Angostura Orange)

Build in a Julep cup, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a mint sprig and freshly grated cinnamon.
Two Fridays ago, I returned to The Bartender's Manifesto and found the Scotch and tropical Tiki Julep of sorts called the Riki Tiki Tavi created by Violet Hour bartenders Max Beckman and Rubi Villagomez in 2019. After venturing out to the garden to pick mint, I commenced on assembling this Julep. Once done, it gave forth cinnamon and mint aromas to the nose. Next, orchard fruit notes on the sip flowed into pineapple, Scotch, pear, smoke, and clove flavors on the swallow. Overall, the mint was akin to many Tiki drinks were it serves as aromatics only.

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