Los Angeles Times - - SATURDAY - By Jenn Har­ris

Who do the bar-hop­ping cock­tail devo­tees of Los Angeles have to thank for their next hang­over­wor­thy tip­ple? Thomas Sul­li­van Mag­num IV, a.k.a. Tom Sel­leck, a.k.a. the older guy from “Friends” who has that “thing” with Mon­ica Geller.

“Mag­num P.I.” serves as the in­spi­ra­tion behind the King Kame­hameha, one of the ex­cel­lent cock­tails on the menu at Lono, the new tiki bar from Austin Mel­rose and Zach Pat­ter­son of the Um­brella Hos­pi­tal­ity Group. They opened the bar a lit­tle more than two weeks ago on Hol­ly­wood Boule­vard, just down the street from the orig­i­nal Don the Beach­comber.

The cock­tail was in­spired by gen­eral manger/bev­er­age di­rec­tor Michael Lay’s re­cent dis­cov­ery of the ’80s TV show. (Af­ter a friend told him to watch it, he’s been stream­ing it on Ama­zon TV.)

“I love ‘Mag­num P.I.,’ ” said Lay, for­merly of Faith and Flower and Bro­ken Span­ish in down­town L.A. “I’ve been watch­ing through all the sea­sons. The drink is named af­ter a club they al­ways hang out in.”

The King Kame­hameha is a lot of rum (four va­ri­eties, in­clud­ing two Ja­maican and two Puerto Ri­can). A lot of cit­rus (lime, orange juice and Aperol). Some pas­sion fruit, and some pineap­ple. It is the color of a pale orange-pink sun­set, served in a hurricane glass full of ice, gar­nished with a cherry, an orange peel, a wedge of pineap­ple and spear-like pineap­ple leaves that stick straight up and out of the glass — per­haps an of­fer­ing to the tiki gods.

It’s a well-bal­anced drink with lots of fresh cit­rus fla­vor, a lit­tle bit of Ja­maican rum funk and a se­ri­ous punch of al­co­hol that sneaks up on you. The word “dan­ger­ous” comes to mind. By the third sip a wave of re­lax­ation washes over you as you set­tle into one of the bar’s comfy dark booths and or­der one of chef David Le­spron’s el­e­vated pupu. Maybe an or­der of the ox­tail steamed buns or kung pao ribs while you con­tem­plate whether the golden oc­to­pus spin­ning on top of the record player is ac­tu­ally spin­ning.

Lay was kind enough to share his King Kame­hameha recipe, at right, so you can sip while you watch “Mag­num P.I.” episodes at home.

Genevieve Marie Adams

KING KAME­HAMEHA cock­tail quenches with a mix­ture of rums, Aperol, fresh lime, pineap­ple, pas­sion fruit and honey.

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