Well, even with so much honey syrup this is fairly balanced. The Licor 43 meshes with the scotch nicely to give it a bit of a nutty aftertaste. I still might try it with less syrup in the future, just to see how that changes the character.
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?
