Glassware: Chilled Cocktail Glass
Ingredients:
1.5 oz. Parrot Bay Strawberry Rum
.5 oz. Warre’s White Port
.75 oz. Pineapple Juice
.75 oz. Passion Fruit Juice
.25 oz. Demerara Sugar Syrup*
.25 oz. Lemon Juice
Garnish: Frozen Passion Fruit Squares*
-An extra nice touch is to add some grated nutmeg
Directions: Combine all ingredients, from smallest to largest, with ice into a cocktail shaker, shake to a 13 count, garnish, serve, and enjoy!
Flavor Profile: This is a classic tropical-style beverage. Like many classical beach drinks, (daiquiris, mojitos, mai tais) it’s sweet and tart with a lot of fruit. At the beach and in tropical climates, fruit flavors tend to dominate the mind, and citrus, of course, is everywhere. The passion fruit is less tart than lemon, but balances with the fruit of the pineapple; the lemon and sugar balance each other and add overall body to the taste. Flavored rum adds some extra fruit for fun (use regular or even aged if you like) and the port adds florality and brightness. Don’t let the white port scare you. It isn’t as sweet as regular port and is more like a bianco vermouth with brightness. Overall, the levels are made to balance each other so the drink stays refreshing, another key aspect of tropical drinks.
The end of the calendar year has always been known for holidays. Festivities take place around the world, both traditional and modern. There are so many special events, that it can lead to a time of high stress leading people to want to get away. That is the inspiration for this cocktail … enjoying the beach and de-stressing.
Notes: *Pasion Fruit Squares – Generally available in the frozen fruit aisle. If not available locally, pineapple, or even grilled pineapple is a great garnish. Also, nothing is ever wrong with a simple twist or well-cut lemon wheel.
*Demerara Sugar Syrup: Combine equal parts natural sugar (this can go by sugar in the raw, natural sugar crystals, turbinado sugar, demerara sugar) with water. Bring to a simmer over low heat, whisk to integrate and fully dissolve sugar, then bring to a cool.
