Danny Kuehner, the bar manager at Madison on Park in San Diego, takes a classic Tiki-cocktail template and doses the drink with port. The result is a rich, boozy, but bright drink with a low-waste lean.
“My favorite ingredient right now is anything up-cycled or recycled, anything that reduces waste and our impact on the environment,” says Kuehner. “So we use the avocado seeds that would normally be discarded from our kitchen to make an avocado-pit orgeat. We also use the spent lime rind or husk from juicing as part of the garnish to house a float of rum."
Two different Jamaican rums go into the drink, plus a third for the flaming garnish. They’re joined by a pour of tawny port, adding its rich, nutty notes, which are accented by the aforementioned orgeat made from the most unusual of sources. A dash of absinthe (plus five of Angostura) adds another unusual element before the drink veers solidly back into the tropical realm with lime and pineapple juices.
A flaming garnish of overproof rum and a maraschino cherry in a spent lime husk adds a final flourish.
- 1 1/2 ounces Appleton Estate rum
- 1/4 ounce Dr. Bird Jamaican rum
- 3/4 ounce Taylor Fladgate 10-year-old tawny port
- 1 ounce lime juice, freshly squeezed (save the husks to use as the garnish)
- 1 ounce pineapple juice (if using fresh juice, save the rind for tepache)
- 3/4 ounce avocado pit orgeat*
- 5 dashes Angostura bitters
- 1 dash absinthe
- Garnish: lime husk
- Garnish: J. Wray & Nephew overproof rum
- Garnish: maraschino cherry
Add all ingredients into a shaker with ice and shake until well-chilled.
Pour (unstrained) into a Tiki mug or similar vessel.
Garnish by pouring a small amount of overproof rum into a spent lime husk and place a maraschino cherry inside the husk. Light on fire and serve carefully.