I haven’t discussed, let alone imbibed, nearly anything this summer that didn’t contain copious amounts of rum. Tiki culture, and its cocktails specifically, have seduced me to the point of no return. Saying that, I have no intention of turning Kaiser Penguin into a tiki-only blog, as I’m sure the first brisk winds of Autumn will summon up hibernating desires for scotch, cognac, and other various spirits that make drinks to warm the soul and tease the palette. But, the season of pumpkins and cider is still far off, so I’ll be sharing with you what may be my favorite tiki drink to date.
- 1oz lime juice
- 1oz light Puerto Rican rum
- 1oz Dark West Indies rum (I used Bacardi 8 year)
- 3/4oz Myer’s rum (I used Gosling’s Bermuda Black)
- 3/4oz orange juice
- 3/4oz pineapple juice
- 3/4oz passion fruit syrup
- 3/4oz honey
- 1/4oz falernum
- 1 dash Angostura bitters
- 3/4oz 151 Demerara rum
Heat honey until liquid and mix with the lime juice. Blend with 8oz of crushed ice and the rest of the ingredients, except the Demerara rum. Pour into a fun glass, fill with crushed ice, and float the 151 Demerara rum on top.
Source: Intoxica! Jeff Berry
I feel like I keep writing the same thing time and again, “All the ingredients come together to form some new magical concoction that has hints of each of the ingredients yet creates something entirely new.” And it’s not a mistake that similar descriptions keep appearing. Though, there are a few unique things about the Puka Punch…
- Honey is really a beautiful sweetener, and if you can find a beekeeper who sells his goods at a local farmers market, snatch it and use that.
- Any recipe that includes the following sentence deserves a prize: “Float the 151 Demerara rum on top of the drink.” The rum just slowly works its way through the drink as you sip and imparts its flavor in a way that wouldn’t be possible if it were blended in.
- Even the small amount of falernum (though I pour a bit heavy with homemade syrups) brings out so many interesting flavors like ginger, cloves, and lime while balancing the sweetness of the drink.
In general, I find garnishes to be pretty boring. In fact, I usually only use them when I’m working on a picture for Kaiser Penguin. Don’t get me wrong, the aroma of mint and the oil of a lemon peel are important and always included, but does the drink really need pineapple and orange wedges and a cherry? I’d be very interested to hear if you take the time to garnish each drink to spec, or if you just drop a straw in and have at it.