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.
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?
Teardrop is a beautiful bar in Portland, a short walk from my Air BnB when I was visiting for a work conference last year. I watched a bunch of business people order Piña Coladas, which was somehow very satisfying to me.
This is the first time I’ve made this one. The description in the menu is “earthy & cooling, with a tropical bounce”. Mine was off the mark but I could see where it was going. Their recipe uses pineapple gomme and I don’t have any gum arabic just lying around the house, so I just used some pineapple juice instead. To make up for the missing sweetness I upped the amount of Bénédictine I would normally use. Looking at it now I might have been better off adding some extra simple instead. This turned out a bit too earthy. I’d like to try making my own gomme syrups at home, and use less genever next time.
