This is a bitter take on the Mai Tai. The drink combines three key ingredients for balance: Cynar, an artichoke-based Italian amaro, funky overproof Smith & Cross Jamaican rum, and bartender’s ketchup (aka St-Germain) to make a very balanced bittersweet version of the classic.
Artichoke Hold
SpiritRum
Cocktail familySour · Tropical
FlavorsBitter · Sweet · Tart
Makes
Ingredients
3/4ozSmith & Cross Overproof Rum
3/4ozCynarPlus 1/4 oz For Garnish
1/2ozSt-Germain
3/4ozFresh Squeezed Lime Juice
1/2ozOrgeat Syrup
Method
Mint sprigs as garnish Add all ingredients to a shaker with a small amount of ice.
Whip shake until chilled.
Strain over fresh crushed in an old-fashioned glass.
Top with more ice to form a cone and garnish with a mint sprig.
For my Savannah friends, I’ll admit the word “daiquiri” evokes a vision of River Street’s Wet Willies and their dozens of whirling slushie machines. Little did I know that in reality, a true daiquiri is a classic and balanced cocktail driven by a traditional Caribbean rhyme – “One of sour, two of sweet, three of strong, four of weak.” The Aku Aku is a classic tropical play on the daiquiri, created by Victor “Trader Vic” Bergeron as a direct, riff-style adaptation of Don the Beachcomber’s famous 1930s cocktail, the Missionary’s Downfall itself a daiquiri variant. Trader Vic officially first published the recipe in his 1972 Bartender’s Guide, swapping out honey and lemon for demerara and Fresh Squeezed Lime Juice,
Aku Aku
Trader Vic’ Victor BergeronTrader Vic’s1970s
SpiritLiqueur · Rum
Cocktail familyDaisy · Smash
FlavorsFresh · Fruity · Tart
Makes
Ingredients
1 1/2ozWhite Rum
1/2ozPeach Liqueur
1/2ozPeach Syrup
1ozFresh Squeezed Lime Juice
8leavesMint
5Chunks1-Inch Fresh Pineapple or 3/4 oz Pineapple Juice
Method
Muddle pineapple in drink mixer tin.
Add remaining ingredients and 12 oz.. crushed ice and shake vigorously for 15 seconds.
Double strain into a chilled coupe.
Float a large mint leaf on the surface of the drink.
