Day 25: Kikuya Lapu

  • 1/4 oz cranberry juice
  • 1/2 oz lime juice
  • 3/4 oz orange juice
  • 3/4 oz pineapple juice
  • 3/4 oz grapefruit juice
  • 3/4 passionfruit syrup
  • 3/4 oz honey syrup
  • 1 1/2 oz dark rum
  • 1/2 oz 151 rum
  • dash Angostura
  • 6 drops herbsaint
  • 3 drops almond extract

When I saw this recipe in the book I was amazed to discover that I had all of the juices needed for it in the house already. SO MANY JUICES. The almond extract gives it a nice fragrance, and the assortment of juices ends up blending into a non-specific “tropical” flavor. This, like a lot of tiki drinks, is very easy to drink and will probably get you very drunk very quickly if you don’t watch out.

I also learned a bit about the drink’s namesake, Lapu Lapu. Who knew that making cocktails could also teach you about history?

Day 1: Cranberry Champagne cocktail


  • juice of half a lime
  • 1 oz cranberry juice
  • top with champagne and lime twist

For the longest time I thought that the cranberry juice variation of a Mimosa was called a Poinsettia, but there are multiple recipes for Poinsettias online that include things like vodka and orange liqueur. I wonder if that is a regional difference.

I wanted to start with something that might help you use up any leftover champagne from the previous night’s festivities before it gets too flat. This time I wanted to try a little something different than my typical cranberry and champers drink by adding a little lime. I really, really like limes, as you will probably begin to notice. I used a really dry, true champagne this time, which is unusual for me. I think it worked well with the double tart fruits.