last rights (tribute to the 2016 recipe)

1 1/2 oz Gold Rum (Barbancourt 8 Year Rhum)
1/2 oz Black Strap Rum (Cruzan)
1 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Falernum (Velvet)

Flash blend (whip shake) with crushed ice, pour into a Zombie glass (Tiki mug), and fill with crushed ice. I garnished with a spent lime shell filled with El Dorado 151° white rum and ignited.

Two Wednesday, I scanned the recipes on The Atomic Grog and got intrigued by a few of the Mai-Kai tributes that Jim Hayward had created to replicate the bar's originals. The one I made was the updated 2016 version of the Last Rites that the bar created for their 60th anniversary. They tweaked their circa 2012 more neutral rum recipe to have a distinctive molasses note that Jim figured out to be black strap rum. Of course, both of these recipes were based off of the 1959 recipe that Jeff "Beach Bum" Berry published in Sippin' Safari straight from Mai-Kai bartender Lariano Licudine's notebook that featured an aged rhum agricole with the same ingredients list but slightly different proportions. Overall, it is a similar combination that I last saw in the Cannibalernum with a duo of pineapple and high proof rums. Once prepared, this 2016 recipe greeted the nose with passion fruit and molasses aromas. Next, lime, passion fruit, and caramel notes on the sip brought the coming of rum, molasses, tropical, lime, and clove flavors on the swallow.