The weather’s getting warmer, reminding me to plan for hot weather. A refreshing drink in the heat is an option everyone faces from time to time. Usually pineapple juice comes to mind, and orange juice not far behind. I started thinking of the Windjammer, which can have various recipes, some with apple juice, and some using another liqueur than Amaretto. But I have seen more Amaretto/orange/pineapple combinations than others, and that’s what I thought of when first wanting a new drink. I said to myself “That Windjammer recipe needs rum to it.” This should not be a surprise to those who know me, like bacon, everything is better with rum, right?
I have mentioned some of my favorite rums, Mount Gay in particular, and demerara rums, and felt the above mixture would go well with these two added influences. El Dorado is another one of my favorite rums, and mixes well with many different kinds of rums. However, both not adding lime to rum, and the tartness side of pineapple not off-setting the otherwise purely sweet drink made me feel something else was needed. I clenched my fists in wanting to add lime, and resolved not to cave, instead thinking of another rum, but not much – barely enough to spice the drink. The French Caribbean influence of rum, or rhum, might offer a simplistic way to entice the taste buds to savor all the other ingredients, like adding salt to chocolate cake.
Wa'a kaulua 1 oz Mount Gay Eclipse 1 oz El Dorado 12 year 1/8 oz Rhum Barbancourt Blanc 1 oz Amaretto 2 oz orange juice 2 oz unsweetened pineapple juice cherry
Shake with ice, strain over chilled old-fashioned glass. Fill with ice (I like using large ice for slow melting), and drop in a maraschino cherry.