Paradise Poured

Posted on February 23, 2010 in Cocktails, Spirits

Four classic tropical cocktails born in the golden age of tiki, reimagined for a new generation with premium spirits and ingredients fresh from the farmers’ market
produced by WYATT PEABODY / cocktails by JOHN COLTHARP
with JEFF BERRY / illustrations by MICK HAGGERTY

CHIEF LAPU LAPU

From the Royal Hawaiian, Laguna Beach
Click for recipe video

1 ½ ounces Coruba dark Jamaican rum
1 ½ ounces Don Q Cristal light Puerto Rican rum
2 ounces fresh lemon juice
3 ounces fresh orange juice
1 ounce simple syrup
¾ ounce passion fruit syrup

Place all ingredients except peel into shaker, add ice, shake and strain into large snifter with fresh ice. Garnish with orange peel. Serves one.

Passion Fruit Syrup

½ cup passion fruit pulp
(from about 7 ripe fruits; or use Goya Passion Fruit Pulp)
1 cup water
1 cup sugar

Combine all ingredients and boil on medium high, stirring until sugar dissolves. Reduce to low and simmer until syrup is reduced to 1 ½ cups. Transfer to container and refrigerate; keeps two days.

navy grog, tiki, cocktail

NAVY GROG

From Don the Beachcomber, Hollywood
Click for recipe video

1 ounce Don Q Cristal light Puerto Rican rum
1 ounce Coruba dark Jamaican rum
1 ounce Lemon Hart Demerara 80 proof rum
¾ ounce fresh lime juice
¾ ounce fresh grapefruit juice
¾ ounce club soda
1 ounce honey syrup

Place all ingredients into shaker, add ice, shake and strain into double old-fashioned glass. Add ice cone. Serves one.

Honey Syrup

1-to-1 ratio of honey to hot water. Stir to blend, then let cool.

Ice Cone

Pack Pilsner glass with crushed ice and straw and freeze.

pearl diver, tiki, cocktail

THE PEARL DIVER

From the Luau, Beverly Hills

1 ½ ounces Cruzan Gold St. Croix rum
½ ounce Lemon Hart Demerara 80 proof rum
½ ounce fresh lime juice
½ ounce fresh orange juice
½ ounce Pearl Diver Mix
1 dash Angostura bitters
1 slice lime peel

Place all ingredients except lime peel into shaker, add ice, shake and strain into double tall glass with fresh ice. Garnish with lime peel. Serves one.

Pearl Diver Mix

1 ounce softened sweet butter
1 ounce orange blossom honey
1 teaspoon cinnamon simple syrup
½ teaspoon vanilla simple syrup
½ teaspoon St. Elizabeth Allspice Dram

Hand-whisk ingredients together; keeps one day in refrigerator. Makes 15 servings

Cinnamon Simple Syrup

6 sticks fresh cinnamon
(broken into small pieces)
2 cups water
2 cups sugar

Bring water and sugar to a simmer. Add cinnamon sticks and continue cooking 2 minutes. Remove and cool 2 hours.

Vanilla Simple Syrup

1 vanilla pod (reserve half of meat)
2 cups water
2 cups sugar

Bring water and sugar to a simmer. Add vanilla and continue cooking 2 minutes. Remove and cool 2 hours.

puka punch, tiki, cocktail

PUKA PUNCH

From the Tiki Ti, Los Feliz

1 ounce Don Q light Puerto Rican rum
1 ounce Cruzan Gold St. Croix rum
¾ ounce Coruba dark Jamaican rum
¼ ounce John D. Taylor’s Velvet Falernum
¾ ounce (float) Lemon Hart Demerara 151 proof rum
1 ounce fresh lime juice
¾ ounce fresh orange juice
¾ ounce fresh pineapple juice
¾ ounce passion fruit syrup (see Chief Lapu Lapu above)
¾ ounce honey syrup (see Navy Grog above)
8 ounces crushed ice
1 dash Angostura butters
1 Maraschino cherry
1 fresh pineapple slice
1 fresh orange slice

Put everything—except Lemon Hart 151, cherry, pineapple slice and orange slice—in a blender and mix at high speed 5 seconds. Pour unstrained into tall glass. Float Lemon Hart on top of drink. Garish with cherry speared to pineapple and orange slices.

THE ZOMBIE

From Don the Beachcomber, Hollywood
Click for recipe video

1 ¼ ounces Cruzan gold St. Croix rum
1 ounce Coruba dark Jamaican rum
1 ounce Lemon Hart Demerara 151 proof rum
¼ ounce John D. Taylor’s Velvet Falernum liqueur
¾ ounce Luxardo Maraschino liqueur
¾ ounce fresh lime juice
½ ounce fresh grapefruit juice
¼ teaspoon grenadine
6 drops Pernod
2 dashes Angostura bitters
1 mint sprig

Place all ingredients into shaker, add crushed ice, shake and dump into tall Collins or Zombie glass. Garnish with mint sprig. Serves one.

Grenadine

3 liters Pom Wonderful pomegranate juice
2 pounds white superfine sugar

Reduce pomegranate juice by half, then add sugar; cool to room temperature then refrigerate.

Original Article published in LA Times Magazine, February 2010

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Comments (2)

 

  1. forrest says:

    Amazing!
    Excellent article and fantastic site!

    One question: Have you seen the new Corruba package?
    TERRIBLE!
    It is a dishonor to the glorious nectar within.

  2. taio cruz says:

    Hey, great post.

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