Laulima Lapu

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.

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Wa’a kaulua

 

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.