About
This cocktail was created by Harry Yee at the Hawaiian Village Hotel in Waikiki in 1957, and this version was reimagined by Garret Richard (@garretjrichard) for Tropical Standard, his 2023 book with Ben Schaffer. Pear liqueur and Barbancourt White give the mango a fragrant, fresh-sugarcane backbone, while cinnamon, falernum, and a trace of almond add layers of warm tropical spice. Lime and saline keep the ripe fruit bright and balanced. Originally garnished with a bamboo backscratcher that comes from Yee’s original presentation.Cheers y’all!
Ingredients
- 1 oz · 30 mlpear liqueur
- 1 oz · 30 mlwhite rum (Rhum Barbancourt)
- ¼ oz · 7.5 mlfalernum
- ¾ oz · 22.5 mlfresh lime juice
- ¾ oz · 22.5 mlmango purée
- ½ oz · 15 mlcinnamon syrup
- 2 dashesAngostura bitters
- 6 dropsalmond extract
- 5 dropssaline solution
- freshly grated nutmeg, to garnish
Method
- 1
Add all ingredients to a drink mixer tin.
- 2
Add a small amount of crushed or pebble ice.
- 3
Shake until chilled.
- 4
Dump into a glass.
- 5
Top with more crushed or pebble ice.
- 6
Garnish with freshly grated nutmeg and a bamboo backscratcher (sadly omitted).
anatomyofadrink.com/cocktails/tropical-itch