MISSIONARY’S DOWNFALL SCOTTY SCHUDER, DIRTY DICK, PARIS Pineapple and mint are the stars of the show in this widely imitated Don the Beachcomber recipe from the 1940s. At the Paris tiki den Dirty Dick, owner Scotty Schuder— who sports a bicep- size tattoo of Donn’s likeness— doesn’t stray far from the original. Schuder simply swaps lime juice for the higher acidity of lemon and dials back the honey mix, making up the sweetness with the concentrated flavor of crème de pêche. 1 1⁄4 ounces unaged blended rum (preferably Plantation 3 Stars) 1⁄2 ounce honey syrup (page 155) 1⁄2 ounce crème de pêche (preferably Merlet crème de pêche de vigne) 3⁄4 ounce lemon juice 5 (1-inch) pineapple cubes 6 mint leaves GARNISH pineapple wedge, mint bouquet, confectioners’ sugar, edible orchid Combine all the ingredients in a blender with ¾ cup ice and process until smooth. Pour into a snifter glass. Garnish with a pineapple wedge, a bouquet of mint, some confectioners’ sugar, and an edible orchid. SHAKEN MISSIONARY’S DOWNFALL JELANI JOHNSON, CLOVER CLUB, BROOKLYN In this shaken alternative to the blended Missionary’s Downfall, Jelani Johnson ups the rum quotient by a full ounce from Don’s original recipe, likewise upping the lime, but dialing back the sweeter components, like peach liqueur and honey syrup. Served over crushed ice, the amped- up drink evolves over the course of enjoying it. 10 mint leaves 2 ounces unaged blended rum 3⁄4 ounce lime juice 3⁄4 ounce pineapple juice 1⁄2 ounce peach liqueur (preferably G.E. Massenez crème de pêche) 1⁄2 ounce honey syrup (page 155) GARNISH mint sprigs Combine all the ingredients in a cocktail shaker. Add ice and shake until chilled, about 10 seconds. Strain into a tiki mug and top with crushed ice. Garnish with mint sprigs. Classic Recipes: Don the Beachcomber_ 65 64_ Easy Tiki PUNCH_EasyTiki_FP_v3.indd 64-6511/6/19 9:37 AMMISSIONARY’S DOWNFALL SCOTTY SCHUDER, DIRTY DICK, PARIS Pineapple and mint are the stars of the show in this widely imitated Don the Beachcomber recipe from the 1940s. At the Paris tiki den Dirty Dick, owner Scotty Schuder— who sports a bicep- size tattoo of Donn’s likeness— doesn’t stray far from the original. Schuder simply swaps lime juice for the higher acidity of lemon and dials back the honey mix, making up the sweetness with the concentrated flavor of crème de pêche. 1 1⁄4 ounces unaged blended rum (preferably Plantation 3 Stars) 1⁄2 ounce honey syrup (page 155) 1⁄2 ounce crème de pêche (preferably Merlet crème de pêche de vigne) 3⁄4 ounce lemon juice 5 (1-inch) pineapple cubes 6 mint leaves GARNISH pineapple wedge, mint bouquet, confectioners’ sugar, edible orchid Combine all the ingredients in a blender with ¾ cup ice and process until smooth. Pour into a snifter glass. Garnish with a pineapple wedge, a bouquet of mint, some confectioners’ sugar, and an edible orchid. SHAKEN MISSIONARY’S DOWNFALL JELANI JOHNSON, CLOVER CLUB, BROOKLYN In this shaken alternative to the blended Missionary’s Downfall, Jelani Johnson ups the rum quotient by a full ounce from Don’s original recipe, likewise upping the lime, but dialing back the sweeter components, like peach liqueur and honey syrup. Served over crushed ice, the amped- up drink evolves over the course of enjoying it. 10 mint leaves 2 ounces unaged blended rum 3⁄4 ounce lime juice 3⁄4 ounce pineapple juice 1⁄2 ounce peach liqueur (preferably G.E. Massenez crème de pêche) 1⁄2 ounce honey syrup (page 155) GARNISH mint sprigs Combine all the ingredients in a cocktail shaker. Add ice and shake until chilled, about 10 seconds. Strain into a tiki mug and top with crushed ice. Garnish with mint sprigs. Classic Recipes: Don the Beachcomber_ 65 64_ Easy Tiki PUNCH_EasyTiki_FP_v3.indd 64-6511/6/19 9:37 AMIMPROVED BAJAN RUM PUNCH AUSTIN HARTMAN, PARADISE LOUNGE, NEW YORK “The Bajan Rum Punch is an island staple,” says Austin Hartman, owner of New York’s Paradise Lounge, “but everyone has their own twist or pop to it.” Here Hartman builds depth and complexity with the additions of spicy ginger syrup and aromatic nutmeg to the classic formula that dictates all the punches: one of sour, two of sweet, three of strong, four of weak. “Through my various travels [to Barbados], and many rum punches later, this is my favorite spec,” he says. “Aside from the one at the Beach Shack in Speightstown, Barbados.” 2 ounces Barbados rum (preferably Mount Gay Black Barrel) 1 ounce ginger syrup (page 156) 3⁄4 ounce lime juice 2 dashes Angostura bitters 1 ounce soda water GARNISH freshly grated nutmeg Combine the rum, ginger syrup, lime juice, and bitters in a cocktail shaker. Add ice and shake until chilled, about 10 seconds. Strain into a collins or hurricane glass filled with ice and top with the soda water. Garnish with freshly grated nutmeg. 92_ Easy Tiki PUNCH_EasyTiki_FP_v3.indd 92-9311/6/19 9:38 AMIMPROVED BAJAN RUM PUNCH AUSTIN HARTMAN, PARADISE LOUNGE, NEW YORK “The Bajan Rum Punch is an island staple,” says Austin Hartman, owner of New York’s Paradise Lounge, “but everyone has their own twist or pop to it.” Here Hartman builds depth and complexity with the additions of spicy ginger syrup and aromatic nutmeg to the classic formula that dictates all the punches: one of sour, two of sweet, three of strong, four of weak. “Through my various travels [to Barbados], and many rum punches later, this is my favorite spec,” he says. “Aside from the one at the Beach Shack in Speightstown, Barbados.” 2 ounces Barbados rum (preferably Mount Gay Black Barrel) 1 ounce ginger syrup (page 156) 3⁄4 ounce lime juice 2 dashes Angostura bitters 1 ounce soda water GARNISH freshly grated nutmeg Combine the rum, ginger syrup, lime juice, and bitters in a cocktail shaker. Add ice and shake until chilled, about 10 seconds. Strain into a collins or hurricane glass filled with ice and top with the soda water. Garnish with freshly grated nutmeg. 92_ Easy Tiki PUNCH_EasyTiki_FP_v3.indd 92-9311/6/19 9:38 AMSLEEPING LOTUS SIERRA KIRK, HALE PELE, PORTLAND, OREGON The Sleeping Lotus drinks like the Army & Navy cocktail on leave in the Bahamas. Rather than being served in a buttoned- up fashion, in a coupe with no garnish, the Sleeping Lotus relaxes over crushed ice in a Zombie glass, topped with an edible orchid and copious mint. To the expected gin, orgeat, and lemon, mint adds a cooling element, while orange bitters add a bitter citrus note. 2 ounces dry gin 1 ounce orgeat (page 158) 3⁄4 ounce lemon juice 2 dashes orange bitters 10 mint leaves GARNISH edible orchid, mint sprig Combine all the ingredients in a cocktail shaker. Add ice and shake until chilled, about 10 seconds. Strain into a Zombie or collins glass filled with crushed ice and stir to incorporate. Top with more crushed ice. Garnish with an edible orchid and a mint sprig. Easy Tiki Cocktails: Modern Recipes_ 145 PUNCH_EasyTiki_FP_v3.indd 144-14511/6/19 9:39 AMSLEEPING LOTUS SIERRA KIRK, HALE PELE, PORTLAND, OREGON The Sleeping Lotus drinks like the Army & Navy cocktail on leave in the Bahamas. Rather than being served in a buttoned- up fashion, in a coupe with no garnish, the Sleeping Lotus relaxes over crushed ice in a Zombie glass, topped with an edible orchid and copious mint. To the expected gin, orgeat, and lemon, mint adds a cooling element, while orange bitters add a bitter citrus note. 2 ounces dry gin 1 ounce orgeat (page 158) 3⁄4 ounce lemon juice 2 dashes orange bitters 10 mint leaves GARNISH edible orchid, mint sprig Combine all the ingredients in a cocktail shaker. Add ice and shake until chilled, about 10 seconds. Strain into a Zombie or collins glass filled with crushed ice and stir to incorporate. Top with more crushed ice. Garnish with an edible orchid and a mint sprig. Easy Tiki Cocktails: Modern Recipes_ 145 PUNCH_EasyTiki_FP_v3.indd 144-14511/6/19 9:39 AMNext >