Mark Catone
United States
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Overproof black rum
Amaretto liqueur
Coconut liqueur
Galliano liqueur
Lemon juice
Pineapple juice
Grenadine syrup
Brown sugar syrup
Dark/black rum
Pineapple juice
Lime juice
Sugar syrup (2:1)
Coconut liqueur
Red bitter liqueur
Dark/black rum
Red bitter liqueur
Pineapple juice
Sugar syrup (2:1)
Coconut liqueur
Lime juice
Pink grapefruit juice
Pamplemousse liqueur
Lime juice
Orange-red aperitivo
Ginger cinnamon simple syrup (homemade)
Blanco tequila
Mezcal
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Mark Catone
My specific peeve, and this is centric to Tiki cocktails which I have a fondness for, is being at a bar you would expect to be able to make, for example, a Jungle Bird, or, a 1944 Mai Tai. Almost nowhere in Honolulu can you find either one of these as they should be. Not that Honolulu is the home of Tiki (Oakland, CA & elesewhere).
I love this recipe. I used Rum Clarin (St. Benevolence) from Haiti, very funky tones. I did have an accident, which I think made it better. I was making my wife a martini at the same time, and I put half ounce of dry vermouth in. More complexity, more flavor.
I keep coming back to this drink, it is one of my favorites. Used Sourwood honey from Asheville Bee Charmer, one of the businesses buy from after the floods there. Need to keep the economy going. Sourwood gives it a different spin.
We really like this version of the Pornstar. Not as much sweetness, and the bubbly is a great touch, but not really needed. Substituted passion fruit purée and it was Excellent!