A little after posting the Powell Point Punch, I began to wonder what was out there when it came to the three ingredients of pineapple, cranberry and grapefruit. A funny thing happened – I found not only a drink that sported the three, but nearly had all the ingredients of another of my posted drinks as well (POG). Reading Beachbum Berry’s book Remixed, I came across Bob Esmino’s Kijiya Lapu. What I wanted to do was fiddle with Bob’s great drink, but still remaining devoted to his reasoning.
It comes down to a balancing act, sweet versus sour, like two teams with many members on each side of the rope playing tug-of-war, and rum is the rope. My first thoughts before tasting it was not nervousness, but doubt. I hoped the two drinks I liked wouldn’t ruin each other in the same glass. Bob Esmino made a better drink, neither was his drink improved. I simply made a different drink. But it’s similar in many ways. Changing the proportions altered the drink all by itself. Also, it only made sense (to me) to add guava juice (regardless if I think the world is a better place with more guava in it).
Laulima Lapu 1 1/2 oz Myers's dark rum 1 oz Cruzan light rum 1/2 oz cranberry cocktail 1/2 oz grapefruit juice 1/2 pineapple juice 1/2 oz passionfruit juice 1/2 oz orange juice 1/2 oz guava juice 1/4 oz lime juice 1/4 oz honey mix** 6 drops of absinthe splash of orgeat dash of Regan's No.6
Shake with lots of ice. Pour without straining into large chilled glass, adding more ice if needed. Garnish with orange, cherry, mint, and an umbrella.
**Honey mix is simply equal portions honey to hot water, mixing until honey is dissolved. Honey blends better this way; and you can get it all out of your jigger.