PORT LIGHT

Martin Cate, a rum and exotic cocktail expert as well as the owner of San Francisco’s iconic rum and tiki bar Smuggler’s Cove, adapted this recipe from his time as a bartender at famed tiki chain Trader Vic’s.

This recipe calls for raw egg white. However, if you’re concerned about contracting a salmonella infection, use a pasteurized egg.

The honey and passion fruit syrups can be refrigerated for a month and for 10 days, respectively. Serves: 1

1 large egg white (1 oz/30 mL)

2 oz (60 mL) bourbon

1 oz (30 mL) fresh lemon juice 3/4 oz (20 mL) honey syrup (see note)

1/2 oz (15 mL) passion fruit syrup (see note) Crushed ice, plus a few small cubes

1. Chill a Pilsener glass. Combine egg white and bourbon in a cocktail shaker. Seal and shake vigorously for 10 seconds, then add lemon juice, honey syrup, passion fruit syrup and all the ice, then transfer to a blender.

2. Blend quickly — 3 or 4 pulses of the blender to fluff and chill the drink; much of the ice should remain intact.

3. Pour into the chilled Pilsener glass until it’s nearly full, then pour the last of it through a strainer so as not to get ice chunks that plop in and splash at the end of the pour). Garnish with a swizzle stick.

Note: To make honey syrup, combine 1 cup (250 mL) honey and 1 cup (250 mL) boiling water in a liquid measuring cup, stirring until honey is dissolved. Transfer to a heatproof container. Cool, then cover and refrigerate until chilled.

To make passion fruit syrup, combine 1 cup (250 mL) sugar and 1/2 cup (125 mL) water in a small saucepan over medium heat. Bring to barely a boil, just until sugar has dissolved. Remove from heat; whisk in 1 cup (250 mL) of passion fruit purée. Cool, cover and refrigerate before using.

Adapted from Trader Vic’s Bartender’s Guide, Revised (Doubleday, 1972); recipe adapted by Smuggler’s Cove and published in Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki (Ten Speed Press, 2016).