Serve in aCollins glass
Mint sprigs bouquet
How to make:
Lightly MUDDLE mint with rum in base of shaker. Add other ingredients, SHAKE with ice and fine strain into glass filled with crushed ice.
|15 fresh||Mint leaves|
|1 fl oz||Bacardi Gold rum|
|1/2 fl oz||Peachtree Liqueur|
|1/3 fl oz||Honey syrup (3 honey to 1 water)|
|1/2 fl oz||Pineapple juice (fresh pressed)|
|1/2 fl oz||Lime juice (freshly squeezed)|
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Recipes for this venerable Tiki classic vary enormously and are often confused with the Aku Aku which this drink morphed into at the hands of its creator, Donn Beach. The original recipe calls for peach brandy (distilled from fermented peaches) rather than peach liqueur (based on neutral spirit) but due to its clarity and clean flavour, I prefer peach schnapps as a substitute.
Many recipes are blended with both fresh mint and pineapple and while blending the mint gives the drink a vibrant green colour it does resemble stagnant pond water and looks like something you'd only drink for the promise of perceived health-giving properties rather than for pleasure. Hence, my version is shaken, but be sure to muddle generous amounts of mint well to impart both colour and flavour.
Adapted from a recipe created in the late 1930s by Donn Beach at his Don The Beachcomber restaurant in Hollywood, California, USA.