With that much passion fruit syrup, I knew this would be a very sweet drink. It wasn’t quite as diabetes inducing as I thought, though, and I think the club soda is the reason for that.
Another day, another tiki drink. Tonight we’re hosting a dinner party that is themed around citrus, so I decided to pick something that used as many citrus fruits as I could get. This is a pretty nice Mai Tai variant that I would recommend if you have a ton of juice you need to use up.
I was searching online for recipes that used falernum and found this one. The recipe actually calls for Velvet Falernum, the alcoholic version. I’ve only found the non-alcoholic so far, so this is not quite as strong as intended. I found it to be very close to a Daiquiri. It was good, but I might up the falernum and maybe even the rum if I were to make it again.
Here’s another doozy of a tiki drink. Four whole ounces of booze, and so easy to drink! Falernum is a syrup that I’ve heard of before but never used myself, and I’m pretty much in love.
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?
I showed a colleague of mine the blog because I knew he was also a cocktail fan. The next day he lent me his tiki book. I spent most of Friday making as many cocktails as I could based on what I had in the house, just to practice a bit. The book is absolutely fantastic! I am definitely picking up a copy of my own at some point.
I got some Passion Fruit syrup when I made a liquor store run today since I noticed that so many recipes used it. The recipe calls for “gold Jamaican rum” and “light Puerto Rican rum”, so I used what I found to be close enough. (The book actually has a really good section on types of rums that I will use when I make up my next shopping list). This was pretty sweet, and easy to drink. I might try a more boozy variation at some point.
