skull & crown

2 oz Planteray OFTD Rum
1 oz Kuleana Nanea Rum (1/2 oz Uruapan Charanda + 1/2 oz Monymusk Gold)
1 oz El Dorado 8 Year Rum (Hamilton's 86° Demerara River)
1 1/2 oz Lime Juice
1 oz Velvet Falernum
1/ oz Cinnamon Syrup
1 oz Grapefruit Juice
1/2 oz Grenadine

Whip shake, pour into a skull Tiki mug (Tiki bowl), fill with crushed ice, and garnish with flaming half lime shell (ignited El Dorado 151°) and orchid (ornamental pea blossoms).Two Fridays ago, Andrea was in the mood for something tropical, so I decided to make this drink for two that I found in a set of online recipe flashcards for the Skull & Crown Trading Co. menu in Honolulu. The eponymously named Skull & Crown seemed like a winner for it read like a Zombie riff without bitters or absinthe. The flashcard recipe did not contain any garnish information, but I was able to glean that from a photo in a 2019 Honolulu Magazine article. The article also suggested that the flash card-specified Kuleana Nanea, a Central American and Caribbean molasses rum blend mixed with Hawaiian agricole, was originally Bacardi 8 Year back in 2019, and I utilized a Mexican agricole blend supplemented with some mild aged Jamaican rum. This delight once prepared greeted the senses with a lime, rum, and cinnamon aroma on top of the dazzling fireshow that we soon after extinguished. Next, caramel, berry, and lime notes on the sip were beseiged by funky rums, cinnamon, grapefruit peel, and clove flavors on the swallow.