As I leafed through Intoxica! in search of the perfect lemon-filled cocktail, my mind drifted to the Hurricane. I had no idea how I was going to beat such lemon-crafted perfection. It has the perfect mix of sweet and tart with just the right balance of rum.
Many of the recipes in Intoxica! included lemon juice, but none of them stood out as contenders. The lemon juice was important in all of them, but not a key ingredient. Just when I was about to close the Bum’s second tome, I came upon a large keg in the corner. A large keg indeed…
- 2oz pineapple juice
- 4oz lemon juice
- 1oz rock candy syrup (substitute 1oz simple syrup and a dash of good vanilla extract)
- 1oz apricot brandy
- 1oz passion fruit syrup
- 5oz light Puerto Rican rum
- 1oz dark Jamaican rum malavoi3.martinique.univ-ag.fr
Blend with one cup crushed ice and pour into your favorite oversized titi glass. Add enough crushed ice to fill.
Source: Intoxica!, Jeff Berry
There is something that’s simply divine about this cocktail. There are a lot of cocktails that could learn a thing or two about balance from the Rum Keg. The hint of vanilla from the rock candy syrup makes love to the passion fruit syrup, while the pineapple juice and the apricot brandy form a pact to gently mellow the intensity of the rum. Finally, the lemon juice, is clearly the most important ingredient. It not only counteracts all of this sweetness, but it adds so much flavor and just a hint of tartness. The light caress of rum rounds out the drink, making something truly tiki.
I cut the amount of ice in Jeff’s recipe by half. If you use the full two cups of crushed ice in the blender, you get a smoothie like consistency. If this is what you’re going for, however, load up on the ice. Give the Rum Keg a try, and let me know what you think.
Check out Jiggle the Handle for the Lemon Mixology Monday round-up!