King Kame­hameha

5 min­utes. Serves 1

Los Angeles Times - - FOOD & DINING - jenn.har­ris@la­times.com Twit­ter: @Jen­n_Har­ris_

ounce dark over­proof rum, prefer­ably Plan­ta­tion OFTD rum

ounce aged Puerto Ri­can rum, prefer­ably Bac­ardi 8

ounce Ja­maican rum, prefer­ably a blend of Smith & Cross and Ap­ple­ton 12

ounce Aperol 1 ounce lime juice 1 ounce orange juice 2 ounces pineap­ple juice ¾ ounce pas­sion fruit syrup ¾ ounce honey syrup In a cock­tail shaker filled with ice, com­bine the rums, Aperol, lime, orange and pineap­ple juices, the pas­sion fruit syrup and honey syrup. Shake vig­or­ously and strain into a Hurricane glass filled with ice. Top with an orange twist and a wedge of pineap­ple.

Note: Adapted from a recipe by Michael Lay of Lono Hol­ly­wood. The rums, pas­sion fruit and honey syrups are gen­er­ally avail­able at well-stocked liquor stores. To make pas­sion fruit syrup, com­bine 1 cup su­gar and ½ cup wa­ter and boil for a cou­ple min­utes; add ½ cup fresh pas­sion fruit and the juice of ½ lemon and boil for a cou­ple min­utes longer, then strain and cool un­til needed. To make honey syrup, com­bine ¾ cup honey and ½ cup wa­ter and boil un­til re­duced by ¼, then cool un­til needed.

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