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Whenever I see a tiki styled or tropical recipe, that doesn’t use rum, it gets my interest. Don’t get me wrong, it’s not that I don’t like tiki or tropical cocktails with rum, I really do, but when I see these types of serves, I would expect rum to be the main spirit in the recipe. Most of these cocktails use rum as their main spirit, so whenever I see a concoction that doesn’t use rum as the base spirit it gets my interest.
This recipe also caught my attention, using a split of pisco and gin as the spirit base. The taste is bright and tropical with earthy and floral flavour notes from the pisco. Citrus, clove and almond from the falernum, with a little touch of spices added from the gin botanicals.
The original recipe uses 6 drops Bittermens Burlesque Bitters, if you don’t have Burlesque bitters at hand, other fruit bitters can be used as a substitute.
The cocktail recipe can be found on page 137 in the book “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki” by Martin Cate & Rebecca Cate. Made for the launch party of Susie Bright’s book – at the Smugglers Cove bar in 2011. The book get’s my recommendations, it has good descriptions, delicious cocktails and very usefull information about the tiki culture in general.
45 ml Pisco
15 ml Gin
15 ml Fresh organic lemon juice
15 ml Passionfruit syrup
15 ml Falernum
6 drops Bittermens Burlesque Bitters
Method: Shake with ice and fine strain into a chilled glass with ice
Garnish: Dehydrated lemon and a orchid
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